A lightly spiced, delicious watercress and potato soup, ideal for a starter or served with crusty bread for lunch.

Ingredients

• 200g (7oz) Jersey Royal potatoes, peeled and diced
• 2 tbs olive oil
• 1 onion, finely chopped
• 1 tsp Schwartz Garlic Granules
• 100g (4oz) watercress, stalks and leaves separated
• 1½ tsp Schwartz Ginger Ground
• 600ml (1 pint) milk
• 1½ tsp Schwartz Parsley Flat Leaf
• Schwartz Sea Salt and Black Pepper to season

Cook's Notes

Alternatively, new potatoes can be substituted for Jersey Royals.

Method

STEP 1Par-boil the Jersey Royal potatoes for 15 minutes, or until soft.

STEP 2Heat 1 tbs of the olive oil in a saucepan, add the onion and gently fry until softened, but do not colour. Add the Garlic Granules and fry for a further minute.

STEP 3Chop the potatoes roughly and add to the pan with the watercress stalks, Ginger and milk and boil for 3-4 minutes.

STEP 4Season to taste, stir in the watercress leaves and half of the Parsley. Pour into a blender and blend until smooth, then divide between 4 bowls.

STEP 5Combine the remaining olive oil with the remaining Parsley and drizzle over the soup to serve.

Nutrition per serving

208 kcalories, protein 7.3g, carbohydrates 18.2g, fat 12g, saturated fat 4.7g, fibre 2.3g, salt 0.2g,

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This recipe uses

Garlic Granules

Ginger Ground

Parsley Flat Leaf