Watercress Soup
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Nutritional information
Amount per serving
Protein (g)
4.1g
Energy (kJ)
694kJ
Energy (kcal)
167kcal
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
16.3g
2776kJ
666kcal
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 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
Vegetable Stock Pot
Vegetable dishes need not be bland. Melt in a vegetable Stock Pot to your dish and enjoy the full hearty flavours of a good home cooked meal. View detailsOpens in new window
- 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.