Watercress Soup

Prep Time

-

Cook Time

10 min

Portion(s)

4 portions

meal vegetables, soup
ingredient starter, lunch
ingredients

1 1 litre Country Range Vegetable Bouillon (stock made up)

2 2 large potatoes, peeled and finely diced

1/2 1/2 onion, peeled and finely chopped

4 x 754 x 75 g bags watercress

salt and pepper

1 1 tsp horseradish cream (grated fresh horseradish and whipped cream)

Multiply by
method
  • 1Place the potatoes, onion and vegetable stock into a medium sized pan, bring to the boil and simmer for 6-8 minutes until soft.
  • 2Pour into a blender, add the watercress and blend until smooth.
  • 3Season, pass through a sieve then bring back to the boil.
  • 4Pour into a bowl and serve topped with a spoonful of horseradish cream.