The Food Gatherer's Note: I'm not really into the "clean eating" thing (seems a bit faddy and unpleasurable to me), but some dishes do naturally have a sense of 'clean' about them. This simple and satisfying watercress soup is one such dish. Note - the better the watercress you use, the deeper and more peppery the flavour and if you like it dirty, add cream. Enjoy, Emma
Ingredients:
1 chopped onion
25g butter
250g potatoes, diced evenly
600ml stock
2 bunches of watercress
A splash of milk or cream (optional)
salt and pepper to taste
To Prepare:
- Melt the butter in a large saucepan
- Add the onions and sweat until soft, but not coloured
- Add the potatoes and stock then cook until soft, adding the watercress to the pan in the last 5 minutes of cooking time
- Blitz the soup mix in a blender and season to taste
- If you want to, add a splash of milk or cream