Watercress Soup Recipe:
Makes 3 bowls of soup – approx 100 kcal
1 small onion, finely chopped
2 pints of chicken or vegetable stock
2 small potatoes, diced
1 1/2 of watercress (hopefully from our Heirloom Seeds).
A pinch of salt and freshly milled black pepper
In a large saucepan heat the onions in two or three tablespoons of stock or water. Add the rest of the stock potatoes together with the seasoning in the pan.
Bring to the boil and simmer until the potatoes are soft. Add the watercress, and stir for about 3 minutes. Remove from the heat and blend in a liquidizer.