Watercress soup recipe from the inclusive world of Dame Fandango

vegetables | creamy watercress soup

Serves 2 as a hearty main meal with bread, or 4 as a starter.

This is incredibly easy to make and it tastes so creamy, although there isn't a drop of cream in it. The vivid green also makes it look like health personified! It is the only soup we've presented which I'd recommend that you blend, unless you want to risk being thwacked in the face with bits of watercress. However, it blends in a jiffy and the result is well worth it! You could easily serve this soup as an everyday meal or as a starter when entertaining. I can also eat this cold, but I realise that cold soup isn't everyone's cup of tea.

Wheat free, dairy free, nut free, meat free version...

Ingredients...

1 lb (3 x 120g bags) watercress, rinsed (some chefs won't add the stalks, but I do because I do not want to stand there for ages plucking leaves off the watercress and I also believe that the stalks are nutritious)
2 baking sized potatoes, peeled and cut into small cubes
1 small onion chopped finely
1 pint (600ml) water
3 tsp vegetable bouillon
1 dessert spoon oil
Salt and white pepper to taste (I tend to put a generous pinch of salt and a good shake of pepper)

Method...

Heat the oil in a pan and sauté the onions until beginning to turn a golden colour
Add the cubes of potatoes, stir to coat and leave to cook for 5 minutes
Add the water and vegetable bouillon and stir well.
Boil for 10 minutes, or until potatoes are cooked.
Add in the watercress, one bag at a time (actually, that's about all my colander will hold) and stir in until it has just about wilted, to preserve as much nutrition as possible.
Scoop into a blender - mine will actually take this all in one go, but you may have to do it in batches.
Transfer back to the pan, add the salt and pepper and heat through until it starts to bubble.

Maybe serve with...

This is lovely with some simple toasted wheat free bread croutons.

For those able to eat dairy...

You could always add a swirl of cream on top for those that can eat it.

For those able to eat wheat...

This would be lovely with any wholemeal or granary bread.

For those who can eat meat...

You could always add crisped bacon pieces on top for those who can eat them.

If you have leftover watercress, serve with multi-purpose salmon or seared tuna or simply mix in with lettuce in a salad.

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