Spring watercress soup

Author: Tracey Sunderland - Food writer & Stylist

Photographer: John Paul Urizar

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Go green and whip up this fresh spring soup in only 25 minutes!

Serves: 4

Time to make: 25 mins

Ingredients

More weights & measures

1 tablespoon olive oil

1 leek, green tip removed,

rinsed, sliced

1 medium potato, peeled, diced

3 cloves garlic, chopped

2½ cups reduced-fat milk

400g can no-added salt

cannellini beans,

drained and rinsed

1 bunch watercress,

stringy roots removed, chopped

¼ teaspoon salt

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Instructions

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1 Add oil to a large saucepan and place over medium heat. Add leek and gently fry, then cover and cook for 6 minutes.

2 Add potato, garlic and milk to saucepan. Bring to the boil and simmer for 10 minutes.

3 Add beans and watercress to saucepan. Cook until watercress starts to wilt.

4 Purée soup in a food processor or with a stick blender. Add salt to season. If soup is too thick, thin with a little water or reduced-fat milk.

HFG tip

This soup freezes well.

Nutrition Info (per serve)

Calories 182 cal

Kilojoules 760 kJ

Protein 12 g

Total fat 4 g

Saturated fat 1 g

Carbohydrates 20 g

Sugar 11 g

Dietary fibre 6 g

Sodium 420 mg

Calcium 290 mg

Iron 2.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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