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Watercress Soup

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 1 tablespoon vegetable oil
  • 1 large onion peeled and finely chopped
  • 2 garlic cloves peeled and crushed
  • 250 grams potatoes peeled and chopped
  • 1 bay leaf
  • 150 grams bag watercress washed (save a few sprigs for garnish)
  • 1 Knorr Vegetable Stock Pot
  • 800 ml boiling water
  • 100 ml single cream
  • black pepper
  • 20 grams croutons

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

167kcal

Energy (kJ)

694kJ

Protein (g)

4.1g

Carbohydrate incl. fibre (g)

17.8g

Carbohydrate excl. fibre (g)

15.6g

Sugar (g)

2.8g

Fibre (g)

2.2g

Fat (g)

9.3g

Saturated fat (g)

4.0g

Unsaturated fat (g)

3.2g

Monounsaturated fat (g)

0.9g

Polyunsaturated fat (g)

2.1g

Trans fat (g)

0.0g

Cholesterol (mg)

14mg

Sodium (mg)

499mg

Salt (g)

1.25g

Vitamin A (IU)

1106IU

Vitamin C (mg)

27.0mg

Calcium (mg)

68mg

Iron (mg)

0.76mg

Potassium (mg)

456mg

Total

666kcal

2776kJ

16.3g

71.3g

62.6g

11.3g

8.8g

37.0g

16.2g

13.0g

3.7g

8.3g

0.1g

55mg

1998mg

4.99g

4425IU

108.0mg

271mg

3.06mg

1824mg


  • 1 In a saucepan, heat the oil and sweat the onion and garlic for a few minutes on a low heat. Add the potato, water and the Knorr Vegetable Stock Pot and cook for 20 minutes until the potatoes are soft.
  • 2 Add the watercress, cover and cook for two further minutes.
  • 3 Liquidise the soup and stir through the cream. Taste and add more seasoning if required.
  • 4 Serve with croutons and garnish with the reserved watercress.