Springwatch Soup

I love it when days get that little bit longer and you can leave the house without twenty layers of clothes on. And so, my attention also turns to lighter and greener foods – naturally. I absolutely love making homemade soups, much better than from a can, and this recipe is super quick and easy. After all, you don’t want to be stuck indoors when the sun is teasing you to come out and play!


Springwatch Soup

1 bag (85g) of watercress
2 small to medium potatoes (diced)
1 clove garlic
olive oil
1 onion (diced)
1.5 pints vegetable stock

In a large saucepan heat a little olive oil and sweat of the onion until nearly translucent.

Add the potatoes and garlic and sauté for a couple of minutes.

Pour in the stock and simmer until the potatoes are soft.

Add the watercress, simmer for another minute (no longer, so you can keep the colour vibrant)

Using a hand-held blender, liquidise until a lovely smooth consistency.

Season to taste. I have garnished mine with salad cress, a few drops of rapeseed oil and chilli flakes.

I reckon Chris Packham would love it!

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