A low calorie, low fat soup. Score another one for the diet.
I don’t normally use watercress in my recipes very often. There’s usually some spinach in the drawer, and my salad are usually romaine, so this was a good use of some leftover greens I had for sandwiches. And it’s good for you!
Recipe courtesy of Gordon Ramsay’s Healthy Appetite
2 tbsp. olive oil
1 sweet onion, peeled and minced
1 small potato, peeled and diced
10 oz. watercress, washed
2-3/4 – 3 1/2 oz. baby spinach leaves
3-1/3 cups) chicken or vegetable stock
salt and pepper
squeeze of lemon juice
3-4 tsp. crème fraîche (optional)
Heat olive oil in a large pan, and add onion and potato. Sauté gently, stirring frequently, for about 10 minutes until vegetables are soft but not brown.
Add the watercress and spinach, then pour in enough stock to cover the vegetables. Bring to a boil and season with salt, pepper and lemon juice. As soon as the spinach and watercress have wilted, remove pan from heat.
Purée mixture in two batches using a blender. Pour soup into a wide bowl and let cool completely. Garnish with a teaspoon of crème fraîche if desired and season with some pepper.