Watercress & artichoke soup

Watercress & artichoke soup

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Prep: 5 mins Cook: 8 mins

Easy

Serves 2
Simmer up this vibrant green soup in under 15 minutes - thickened with potato and buttermilk to boost fibre, calcium and vitamin C

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal214
  • fat10g
  • saturates2g
  • carbs17g
  • sugars8g
  • fibre8g
  • protein9g
  • salt2.3g
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Ingredients

  • 100g potato, grated skin and all
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 8 spring onions, chopped
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 500ml reduced-salt vegetable (or chicken) stock
  • 2 x 85g bags watercress, a few sprigs reserved
    Watercress

    Watercress

    wort-er-cress

    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

  • 150ml buttermilk
  • 5 canned artichoke hearts, rinsed to remove excess salt, 1 chopped

Method

  1. Put the potato and spring onions in a pan and pour over the stock. Cover and cook for 5 mins until the potato is tender.

  2. Add the watercress, stir until wilted, then blitz with a hand blender or in a food processor until completely smooth. Add the buttermilk and the 4 whole artichokes and blitz again. Top with the chopped artichoke and watercress sprigs just before eating.

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