the pure greenness of this soup soothes the soul on a cold night.
this very green soup is packed full with antioxidants. Add a little lite sour cream and a drizzle of extra virgin olive oil to dress it up for guests.
- 1 bunch of watercress, washed and roughly chopped
- 1 onion, peeled and chopped
- 500g frozen green peas
- 2 medium potatoes, peeled and chopped
- 1L chicken stock
- 1L water
- olive oil
- salt & pepper
- sour cream, to serve
In a large saucepan, sauté the onion in the olive oil, until soft. Add the potatoes, stock and water and bring to a boil them allow the potatoes to simmer until soft. Add the watercress and peas and cook for a further 5 minutes.
Blend mixture and season with salt & pepper. Serve with sour cream and extra virgin olive oil.