Winter watercress soup
Serves:
4
Time to make:
25 mins
Total cost:
$11.60 / $2.90 per serve
(at time of publication)
(at time of publication)
Health information:
High calcium
High fibre
Low fat
Low kilojoule
Low sodium
Vegetarian
Gluten-free
Instructions
Instructions and steps:
Step 1 Heat a large saucepan and add oil. Gently fry leek, cover and cook over a medium heat for 6 minutes.
Step 2 Add potato, garlic and milk to saucepan. Heat then keep at a rolling simmer for 10 minutes.
Step 3 Add beans and watercress to saucepan. Cook until watercress starts to wilt.
Step 4 Purée soup in a food processor or with a stick blender. Add salt to season. If soup is too thick, thin with a little water or trim milk. This soup freezes well.
Variations
For a meaty version, add bacon. Chop 4 lean rashers and add to the leek in Step 1. Then replace milk with a chicken, lamb or vegetable stock to suit.
About this Recipe
First Published:
June 2011
Rating:
(2 votes)
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Full ingredient list:
- 1 tablespoon olive oil
- 1 leek, green tip removed, rinsed, chopped
- 1 medium potato, peeled, diced
- 3 cloves garlic, chopped
- 2 1/2 cups trim milk
- 400g can cannellini beans, drained, rinsed
- 1 bunch watercress, stringy roots removed, chopped
- 1/4 teaspoon salt
Nutritional information (per serve)
Energy:
760kJ
Calories:
182cal
Protein:
12g
Fat:
4g
- saturated:
1g
Carbohydrates:
20g
- sugars:
11g
Dietary Fibre:
6g
Sodium:
420mg
Calcium:
290mg
Iron:
2.5mg
Nutrition information is given per serve
*NS: not specified
1 Comment. Add yours
Easy to make, looks great, nice consistency but a bit bland. I tried the vegetarian recipe but would suggest going for the one with bacon and stock to liven it up a bit.