Simple Spinach and Watercress Soup |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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lovely light lunch or side dish in dinner. Ingredients:
200 g watercress, washed |
200 g baby spinach, washed |
2 medium potatoes |
1 onion |
nutmeg |
salt and pepper |
olive oil |
1 bay leaf |
2 sprigs fresh thyme or 1/2 teaspoon dried thyme |
marjoram |
cream (optional) |
mixed herbs (optional) |
Directions:
1. heat oil in a large pan.
2. Add onions and cook for 3 minutes stirring occasionally till they begin to soften.
3. add the potatoes, water, marjoram, thyme and bay leaf. pinch of salt for taste.
4. bring to boil, reduce heat, cover and cook gently for about 25minutes until the vegetables are tender.
5. remove the bay leaf and herb sprigs.
6. add the spinach and water cress and continue cooking for 3-4 minutes, stirring frequently, just until it is completely wilted.
7. allow the soup to cool slightly, then transfer to blender or food processor and puree until smooth.
8. return the soup to the sauce pan and thin with a little more water, if wished.
9. season to taste with salt pepper and nutmeg.
10. place over a low heat and simmer until reheated.
11. ladle soup into bowls and swirl cream into each bowl(optional).
12. for vegan omit cream.
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