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Watercress, Potato & Ginger Soup

Watercress, Potato & Ginger Soup Recipe Serves 4 Easy Prep Cook Total time
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A lightly spiced, delicious watercress and potato soup, ideal for a starter or served with crusty bread for lunch.


Cook's Notes

Alternatively, new potatoes can be substituted for Jersey Royals.


STEP 1: Season 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 2: Combine the remaining olive oil with the remaining Parsley and drizzle over the soup to serve.

STEP 3: Par-boil the Jersey Royal potatoes for 15 minutes, or until soft.

STEP 4: Heat 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 5: Chop the potatoes roughly and add to the pan with the watercress stalks, Ginger and milk and boil for 3-4 minutes.

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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