This soup is a bit of a treat, as it takes one whole bag of watercress to make just one bowl. It tastes fresh and peppery and is full of vitamins and minerals, so it will make you feel incredible. I’m not exaggerating, it’s been over an hour since I ate the bowl of soup in the photo above and I’m still on a bit of a high. Either make it as an indulgent lunch for one, or serve it in little teacups as a starter for someone you’re trying to woo.
- The same quantities and method work for other green soups. Just replace the watercress with spinach or kale for a more everyday soup.
- A small onion/potato/carrot is one you can fit in the palm of your hand and close your fist around.
- Don’t bother peeling the potato and carrot unless they’re really muddy or have been nibbled by bugs. Just give them a good scrub.
Recipe (serves one as a meal, or two as a starter):
- One teaspoon oil
- One small onion, diced into roughly 1cm cubes
- One small potato, diced into roughly 1cm cubes
- One small carrot, diced into roughly 1cm cubes
- One clove of garlic, smashed, peeled, then roughly chopped
- 300ml vegetable stock
- 75g fresh watercress
- Salt and pepper to taste (you shouldn’t need very much of either)
Heat the oil in a small saucepan over a low-medium heat. Add the onion, potato, carrot, and garlic. Cover and leave to sweat for 10 minutes, shaking the pan occasionally. A little bit of colour is fine, but you don’t really want the veggies to brown.
Add the stock and simmer, covered, for another 10 minutes. Add the watercress a handful at a time until it has all wilted into the broth – this should only take a minute or two. Blend, check for seasoning, and serve.