Watercress Potato Soup
A lightly spiced, delicious watercress and potato soup, ideal for a starter or served with crusty bread for lunch.
Ingredients
Preparation
10 mins
Prep Time
20 mins
Cook Time
10 mins Prep Time
20 mins Cook Time
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.
Combine the remaining olive oil with the remaining Parsley and drizzle over the soup to serve.
Par-boil the Jersey Royal potatoes for 15 minutes, or until soft.
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.
Chop the potatoes roughly and add to the pan with the watercress stalks, Ginger and milk and boil for 3-4 minutes.
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