Watercress & artichoke soup
- Sara Buenfeld
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Serves 2
Easy
Prep: 5 mins
Cook: 8 mins
0 reviews
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Simmer up this vibrant green soup in under 15 minutes - thickened with potato and buttermilk to boost fibre, calcium and vitamin C
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
100g potato
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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Nutrition: per serving
-
kcal214
-
fat10g
low
-
saturates2g
-
carbs17g
-
sugars8g
-
fibre8g
-
protein9g
-
salt2.3g
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Method
-
step 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.
-
step 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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