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Member recipe

Watercress and rocket soup

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Serves 2

A thick warming soup, perfect as a starter or a light lunch.

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  • 50g butter
  • 50g plain flour
  • 100g bag of watercress, spinach and rocket mixed leaves
  • 2 small onions
  • 1 clove garlic
  • tsp oil
  • 650 ml chicken or vegetable stock
  • 3 tblsp double cream
  • salt and white pepper to taste


    1. Melt the butter in a medium pan, when fully melted remove from the heat and add the flour, mixing to form a roux.
    2. Place the roux back on a medium heat and cook for two mins stirring continuously.
    3. Add the stock a little at a time, stirring with a fork until it has been fully incorperated. It will form a thick gravy soup.
    4. Add 3/4 of the bag of mixed leaves and simmer for 5 mins.
    5. In a seperate pan fry the onions in the oil for 5 mins til soft, add the chopped garlic and the rest of the mixed leaves, let the leaves sweat for 3-4 mins, stirring occasionally.
    6. Add the cooked leaves, garlic and onions to the other pan and stir together and simmer for a further two mins.
    7. Blend with a hand blender until it is smooth. Add the cream and stir in. Serve hot with crusty ciabatta.

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