I just love the big bunches of watercress that you can buy in French markets. Watercress is rich in vitamins A and C, calcium, iron and folic acid. A bunch like this makes an easy and delicious soup in under 30 minutes. Just the thing to break your fast with.
Serves 4, only 60 kcals per serving
- I large bunch watercress (450g)
- 1 medium onion, chopped
- 10g unsalted butter
- 1 litre of vegetable stock, made with 10g Marigold Bouillon powder
- 10g potato flakes
- a grating of nutmeg
Discard any really coarse stalks from the watercress, as they can be too peppery.
Wash, drain and chop the remainder of the bunch, reserving a few tips for decoration.
Heat the butter in a large pan and gently sauté the onions, stirring from time to time, until softened but not coloured.
Add the chopped watercress, stock, nutmeg and the potato flakes, then simmer gently for about 10 minutes.
Blend until smooth.
Serve with a garnish of watercress leaves, or a swirl of crème fraîche.
Watercress is rich in vitamin C, calcium, iron and folic acid.