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Potato and Watercress Soup

Serves 15 175g servings if Soup is being served as a starter. Serves 10 260g servings if Soup is being served as a main meal.

Ingredients

  • 2 tbsp (0.03 litres) olive oil
  • 50g butter
  • 250g onion, thinly sliced
  • 500g potatoes, peeled and diced
  • 2 vegetable stock cubes
  • 750ml milk
  • 750ml water
  • 200g watercress, roughly chopped
  • Salt and freshly ground black pepper

Method

1. Heat the olive oil and the butter in a large saucepan, add the onion, cover and sweat for 3 - 4 minutes.

2. Add the potatoes and continue to sauté for a further 2 - 3 minutes.

3. Add the remaining ingredients, except the watercress, and bring to the boil, reduce to a simmer and cook for 5 minutes, or until the potatoes are cooked.

4. Add the watercress and stir through so just wilted.

5. Put the soup in a blender and whizz until smooth.

Adjust the seasoning to taste and serve.

Nutritional Analysis

Per portion, as a main (254g)

  • Energy: 144 kcal / 603 KJ
  • Fat: 8.1g
  • Saturates: 3.8g
  • Protein: 4.6g
  • Carbohydrate: 14.3g
  • Sugars: 5.4g
  • Fibre: 1.3g
  • Sodium: 391mg

Per portion, as a starter (169g)

  • Energy: 96 kcal / 402 KJ
  • Fat: 5.4g
  • Saturates: 2.5g
  • Protein: 3.1g
  • Carbohydrate: 9.5g
  • Sugars: 3.6g
  • Fibre: 0.9g
  • Sodium: 261mg

Per 100g

  • Energy: 57 kcal / 238 KJ
  • Fat: 3.2g
  • Saturates: 1.5g
  • Protein: 1.8g
  • Carbohydrate: 5.6g
  • Sugars: 2.1g
  • Fibre: 0.5g
  • Sodium: 154mg

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