A lightly spiced, delicious watercress and potato soup, ideal for a starter or served with crusty bread for lunch.
Alternatively, new potatoes can be substituted for Jersey Royals.
STEP 1Season 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 2Combine the remaining olive oil with the remaining Parsley and drizzle over the soup to serve.
STEP 3Par-boil the Jersey Royal potatoes for 15 minutes, or until soft.
STEP 4Heat 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 5Chop the potatoes roughly and add to the pan with the watercress stalks, Ginger and milk and boil for 3-4 minutes.
208 kcalories, protein 7.3g, carbohydrates 18.2g, fat 12g, saturated fat 4.7g, fibre 2.3g, salt 0.2g,