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