Watercress, potato and ginger soup
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Try this healthy, herby watercress and potato soup which is full of goodness. It makes a great starter for a dinner party
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Cooking time: 30 mins
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Serves: 4
Ingredients
Esther Hall, 43, says: To reduce tears when peeling or slicing onions, chill them first
- 2tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, chopped
- 200g new potatoes
- 100g watercress, stalks and leaves separated
- 1½ tsp ground ginger
- 600ml milk
- Sea salt and pepper, to season
- 1½ tbsp flat leaf parsley
Method
- Heat 1tbsp of the olive oil in a saucepan, add the onion and gently fry until softened, but do not colour. Add the garlic and fry for a further minute.
- Par boil the potatoes for 15 mins until soft. Chop them roughly and add to the pan with the watercress stalks, ginger and milk and boil for 3-4 mins.
- Season with salt and pepper, add the watercress leaves and half of the parsley, then stir. Pour into a blender and blend until smooth, then divide between 4 bowls.
- Mix the remaining olive oil with the rest of the parsley and drizzle over the soup to serve.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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