Favourite Recipe:
Watercress Soup
Delicious hot or cold, this is so easy and quick to prepare, and ideal as a starter or a lunch option. Rich in vitamin C, watercress also contains lots of health-giving minerals to keep you nourished. One of my seasonal favourites...
Serves 4
Ingredients:
2 x 250g bunches watercress, washed
A knob of butter
2 medium onions, finely chopped
2 garlic cloves, crushed
2 potatoes, peeled and cubed
850ml vegetable stock
salt & pepper to season
Greek style natural yogurt to serve (preferably Tims Dairy)
Method: Finely chop the stems of the watercress, setting the main leaves aside for later. Heat the butter in a heavy based pan, add the onions, garlic, potato and watercress stems. Put on the lid and ‘sweat’ the pan contents for about 5 minutes, stirring occasionally. Pour over the vegetable stock, add half the remaining leaves and bring to a simmer until the potatoes are softened (approx 10-15 mins). Season to taste then add the remaining leaves, liquidize until smooth and serve with a spoonful of Greek natural yogurt stirred through. Serve with some fresh crusty bread and enjoy...