Soup is one of my favourite things to eat in the winter but I've got to admit, I'm a bit of a Soup snob and much prefer homemade. There's just something so comforting about a bowl of homemade soup and crusty bread on a cold winter's day and what's even better is that most soups are fairly easy to make! Recently I had a go at making Watercress soup for the first time and although it may not look the most appetising with it's mirky green colour, it tasted every bit as delicious as I'd hoped it would!
Bag of watercress
2 medium sized potatoes
1 white onion
400ml Organic Vegetable Stock (I made mine with a Kallo Organic Vegetable Stock Cube)
2 garlic cloves (I just used two teaspoons of Very Lazy Garlic)
- Peel and chop the onion, shallot and potatoes, before sautéing it in a pan with oil.
- Add the teaspoons of Lazy Garlic or if you're not lazy like me, your crushed garlic cloves.
- Make your stock and add it to the pan.
- Simmer until the potatoes are soft (this will take a little while).
- Tip in the bag of watercress and continue to simmer until it has wilted down.
- Add a splash of double cream and stir (it can be a big splash if you like your soup quite creamy!)
- Pop your pan full of Homemade Watercress Soup into a blender or liquidiser (you could also use a hand blender but I always make a mess) and blitz.
- Serve with crusty bread and butter (or croutons if you prefer).
So there we have a very easy homemade watercress soup. In terms of cooking time, it should be around half an hour, maybe a little bit longer if you count the cleaning up! I found that this was quite a thick soup (just how I like it), though you could add a little more stock if you wanted a thinner consistency. If you're feeling extra naughty you could always crumble a little cheese into the soup too. Yum! Oh and it should make around two big soup bowls or three smaller portions.
Are you a soup fan? What's your favourite?