Watercress & artichoke soup

Watercress & artichoke soup

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Cooking time

Prep: 5 mins Cook: 8 mins

Skill level

Easy

Servings

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

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
214
protein
9g
carbs
17g
fat
10g
saturates
2g
fibre
8g
sugar
8g
salt
2.3g
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Ingredients

  • 100g potatoes, grated skin and all
  • 8 spring onions, chopped
  • 500ml reduced-salt vegetable (or chicken) stock
  • 2 x 85g bags watercress, a few sprigs reserved
  • 150ml buttermilk
  • 5 canned artichoke hearts, rinsed to remove excess salt, 1 chopped

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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.

Recipe from Good Food magazine, August 2014

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