Ingredients
- 1 tablespoon coconut oil, butter or ghee.
- 1 onion, finely chopped.
- 5 cups leftover Basic Chicken Bone Stock, or vegetable stock if you prefer.
- 1 red (pontiac) potato, diced.
- 2-3 large bunches watercress, chopped.
- salt and freshly ground black pepper to taste.
- double cream or full-fat organic plain yoghurt, to serve (optional).
Directions
- 1. Heat the butter in a large saucepan over a low heat and sautee the onion until soft, about 2 minutes. Add the stock and potato and bring to the boil. Reduce to a simmer and cook until potatoes are soft, about 20 minutes.
- 2. Add the watercress, cumin and cayenne pepper and stir for 3 minutes. Season with salt and pepper to taste.
- 3. Remove from the heat and puree in batches in a blender or using a stick blender. Pour into glass jars with lids and serve hot or cold with a drizzle of olive oil.
Note
You can find the Basic Chicken Bone Stock recipe here.
Handy Tip: If you care about keeping the vibrant green of the watercress, after blending, pour the soup into a metal bowl and place it in a sink of ice cold water.
Greener Variation: Replace the potato with fennel, cauliflower or a soft avocado!
DF Variation: Sweat the onions in a little stock rather than butter!
This vegetarian watercress soup is a delicious winter meal. It can also be stored in the freezer in another rainy day.
Ingredients
- 1 tablespoon coconut oil, butter or ghee.
- 1 onion, finely chopped.
- 5 cups leftover Basic Chicken Bone Stock, or vegetable stock if you prefer.
- 1 red (pontiac) potato, diced.
- 2-3 large bunches watercress, chopped.
- salt and freshly ground black pepper to taste.
- double cream or full-fat organic plain yoghurt, to serve (optional).
Directions
- 1. Heat the butter in a large saucepan over a low heat and sautee the onion until soft, about 2 minutes. Add the stock and potato and bring to the boil. Reduce to a simmer and cook until potatoes are soft, about 20 minutes.
- 2. Add the watercress, cumin and cayenne pepper and stir for 3 minutes. Season with salt and pepper to taste.
- 3. Remove from the heat and puree in batches in a blender or using a stick blender. Pour into glass jars with lids and serve hot or cold with a drizzle of olive oil.
Note
You can find the Basic Chicken Bone Stock recipe here.
Handy Tip: If you care about keeping the vibrant green of the watercress, after blending, pour the soup into a metal bowl and place it in a sink of ice cold water.
Greener Variation: Replace the potato with fennel, cauliflower or a soft avocado!
DF Variation: Sweat the onions in a little stock rather than butter!