Watercress & artichoke soup
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Watercress & artichoke soup

By Sara Buenfeld

Simmer up this vibrant green soup in under 15 minutes – thickened with potato and buttermilk to boost fibre, calcium and vitamin C

  • Prep:5 mins
    Cook:8 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 214
  • fat 10g
  • saturates 2g
  • carbs 17g
  • sugars 8g
  • fibre 8g
  • protein 9g
  • salt 2.3g

Ingredients

  • 100g potatoes, grated skin and all
  • 8 spring onions, chopped
  • 500ml reduced-salt vegetable (or chicken) stock
  • 2 x 85g bags watercress, a few sprigs reserved
  • 150ml buttermilk
  • 5 canned artichoke hearts, rinsed to remove excess salt, 1 chopped

Method

  1. Put the potato and spring onions in a pan and pour over the stock. Cover and cook for 5 mins until the potato is tender.

  2. Add the watercress, stir until wilted, then blitz with a hand blender or in a food processor until completely smooth. Add the buttermilk and the 4 whole artichokes and blitz again. Top with the chopped artichoke and watercress sprigs just before eating.

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