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Before you jump to Watercress soup recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.
Choosing to eat healthily provides incredible benefits and is becoming a more popular way of living. Poor diet is one factor in diseases such as heart disease and hypertension which can put a drain on the economy. There are more and more efforts to try to get us to lead a healthier lifestyle and still it is also easier than ever to rely on fast, convenient food that is very bad for our health. People typically assume that healthy diets require a lot of work and will significantly change the way they live and eat. In reality, however, merely making a couple of small changes can positively affect everyday eating habits.
The first change to make is to pay more attention to what you buy when you shop for food because it is likely that you are inclined to pick up many of the things without thinking. For example, most likely you have never checked the box of your favorite cereal to find out its sugar content. A great healthy alternative can be porridge oats which have been proven to be beneficial for your heart and can give you good sustainable energy daily. Add fruits or spices to enhance the flavor and now you have a breakfast that can become a regular part of your new healthy eating plan.
Thus, it should be quite obvious that it’s not difficult to add healthy eating to your everyday life.
We hope you got insight from reading it, now let’s go back to watercress soup recipe. To cook watercress soup you only need 8 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Watercress soup:
- Use olive oil, extra virgin
- Take 1 chili, dried
- Get 1 packages leeks
- Get 1 1/2 chopped potatoes
- You need black pepper
- Prepare 1 liter boiling water
- Prepare 2 vegetable stock cubes
- Get 2 packages watercress
Steps to make Watercress soup:
- Line a large pan with olive oil and put in the dried chili
- Chop up the potatoes and the leeks and put into the pan
- Fry the leeks and potatoes in the pan for approximately 3 minutes
- Add the litre of boiling water and the 2 stock cubes to the pan and bring it to the boil
- Season with some black pepper. Turn the heat down and leave to simmer for about 20 minutes
- After 20 minutes, add the 2 bags of watercress and press down into the water. Bring the water to the boil again
- Turn the water down to simmer again and leave for about 5 minutes
- Finally, blend the soup so that there are no lumps, serve and enjoy the compliments!
Watercress and shallots are simmered together in a vegetable stock, then blended until smooth. Watercress is a star performer in so many ways. I love the fat, green leaves in salads, sprinkled with rock salt in sandwiches, in a sauce and perhaps most of all in this soup, which is always a joy to make and eat. A classic fresh tasting soup made with a very British leaf and garnished with crème fraîche. Your watercress soup may taste bitter if the mixture isn't hot enough before you add it.
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