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Recipe by olive magazine

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1. Video tutorial: Making soup

1. Heat the butter in a pan and add the onion with some seasoning. Cook for 10 minutes then add the potato and stock and bring to the boil. Turn the heat down and simmer for 10 minutes. Add the watercress and simmer for 2 minutes then add the mint and blend in a food processor.
2. To make the crostini, brush the bread with oil and top with a slice of cheese. Pour the soup into bowls and top with a crostini, sprinkled with orange zest if using.

Per serving

273 kcalories, protein 10.9g, carbohydrate 24.3g, fat 15.4 g, saturated fat 5.5g, fibre 2g, salt 14.87 g

Latest comments and suggestions

• Lulubee

  18 March 2009

  Lulubee commented on this recipe

  What potato??! There is no potato in the ingredients list?

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• sarah2000h

  18 March 2009

  sarah2000h commented on this recipe

  You're right Lulubee. I'm just going to use one potato and see if that works.

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• Roy

  19 March 2009

  Roy commented on this recipe

  Well I couldnt even see potato in the recipe, so cant comment.

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• Recipes

  24 March 2009

  Recipes commented on this recipe

  The original recipe in Olive states you add a crushed garlic clove to the onion before softening. Aso states when adding stock you add one cubed potato (no size or weight given).

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• Jill B

  17 May 2009

  Jill B rated and commented on this recipe

  

  I prefer this version which omits the mint (which can be added if you wish) and toasts the goats cheese on the crostini. I used a medium potato which I had in store. http://www.bbcgoodfood.com/recipes/4482/images/4482_MEDIUM.jpg

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Ingredients

• 3 tbsp butter
• 1 large onion , peeled and diced
• 1 large potato , peeled and diced
• 1l vegetable stock
• 250g watercress , roughly chopped, woody stems removed
• 15g mint , leaves only
• 6 slices baguette , toasted
• olive oil
• 50g firm goat's cheese , sliced
• orange zest , to decorate (optional)

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Difficulty and servings

Serves 6

Preparation and cooking times

Ready in 30 minutes

Ingredients

• 3 tbsp butter
• 1 large onion , peeled and diced
• 1 large potato , peeled and diced
• 1l vegetable stock
• 250g watercress , roughly chopped, woody stems removed
• 15g mint , leaves only
• 6 slices baguette , toasted
• olive oil
• 50g firm goat's cheese , sliced
• orange zest , to decorate (optional)

Per serving

273 kcalories, protein 10.9g, carbohydrate 24.3g, fat 15.4 g, saturated fat 5.5g, fibre 2g, salt 14.87 g

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