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Watercress Soup

Serves: 1

Ready in: 15 to 30 mins

Watercress Soup Recipe: Veggie Magazine

Ingredients:

olive oil
onion
celery
350g potatoes
600ml vegetable stock
3 x 85g bags of watercress
150ml oat milk
nutmeg
lemon juice

method:

  • Heat 15ml olive oil in a pan, add 1 small chopped onion and 1 chopped celery stick and sauté for 5 mins until golden. Stir in 350g peeled and diced potatoes and 600ml vegetable stock and bring to the boil. Simmer for 10 mins, stir in three 85g bags of watercress and cover and cook for 5 mins. Blitz in a processor until smooth. Return to the pan, add 150ml oat milk, a pinch nutmeg and a squeeze of lemon juice.
Print Recipe www.watercress.co.uk" target="_blank">www.watercress.co.uk

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