Healthy, Seasonal Watercress Soup
By Rachel Davies
Finally we’ve had some sunshine! I’ve put my super-thick down jacket away (briefly?) and am loving the thought of days in the sun, glass of Pimms in hand, soaking up the rays. How we love to dream!
You might have noticed that we’re coming out of the early Spring dearth of vegetables, when the Winter crop is over and the Summer harvest is tucked away, and will be only ready a few months later.
One lovely leaf now in season is watercress. Its peppery, fresh flavour is perfect in salads, juices, between your sandwich slices, or in soups such as my recipe below.
It’s important to use fresh, crisp, green leaves, and to cook the watercress for as little time as possible to keep the lovely green colour and zippy flavour.
Enjoy, and here’s to a sunny summer!
Watercress soup
Serves 4
Ingredients
1 tablespoon sunflower oil
1 onion, finely diced
1 stick of celery, finely diced
1 large potato, peeled, and finely diced
1 litre hot vegetable stock (homemade or Marigold)
100g baby spinach leaves
300g watercress
Sea salt and freshly ground black pepper
Lemon juice or crème fraiche to serve
Method
Prepare by heating the stock, prepare all the ingredients, wash the spinach and watercress, and rinse the potato to remove the starch.
Heat the oil in a large saucepan on a medium heat.
Sweat the onion and celery together gently with the lid on for about 10 minutes or until soft, stirring occasionally.
Add the drained potato along with a pinch of salt and pepper, stir, and leave to soften for about 5 minutes, stirring occasionally.
Add the hot stock, and another pinch of salt and pepper, and simmer gently until the potato is soft and cooked through.
Then add the spinach and watercress, let the leaves wilt for about 3 minutes, and then blend the soup until smooth. Taste, and add salt and pepper if it needs additional seasoning.
Serve either chilled or hot (depending on the weather!) with a squeeze of lemon or a dollop of crème fraiche.
