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Watercress Soup

Watercress Soup - I Quit Sugar
Photo by: Martyna, from Wholesome Cook Blog
  • servings
  • Total -
Watercress Soup - I Quit Sugar
Photo by: Martyna, from Wholesome Cook Blog

This vegetarian watercress soup is a delicious winter meal. It can also be stored in the freezer in another rainy day.  

Servings:

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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!