Healthy Living

Watercress and Pea Soup

Watercress and Pea Soup

What you will need

1 tsp vegetable oil
1 medium onion, finely diced
2 cloves garlic, crushed
1 medium potato, peeled
2 tsp vegetable stock powder
500ml boiling water
1 cup frozen peas
100g (2½ cups) watercress
½ cup cultured buttermilk

Method

Wipe bottom of saucepan with a light coat of oil. Place over a medium heat, then add onion and garlic and cook until opaque, about 4-5 minutes.
Rinse and remove watercress leaves from main stems.
Cut potatoes into 1 cm cubes. Add potatoes, stock and water to saucepan and cook over medium heat until tender, about 10 minutes.
Add peas and watercress leaves. Cook for 3 minutes.
Puree or blend mixture, and stir through buttermilk.

Nutritional

Value	Per serve	Per 100 grams
Total Energy	591kJ
Total Fat	3.4g
Sat Fat	1.2g
Carbohydrate	18.2g
Fibre	6.2g
Sodium	530mg

Variation:

Use leftover buttermilk to mash potatoes; mix half and half with mayo for a tangy dressing; use instead of cream in a crustless quiche; or use in our 'Summer Spinach Sauce' recipe

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