A delectable, yet easy soup. You can easily halve the quantities – or make it all and freeze some for another day!
Top tip: try adding a tin of white beans (e.g. butter beans or white haricot beans) to the soup for extra goodness and flavour.
Ingredients
To serve:
Method
- In a large saucepan, sauté onion in the oil.
- Turn down heat and cover – cook for 5 minutes until the onion is translucent but not brown.
- Add a little stock if necessary to prevent sticking.
- Add the potatoes, and cook, covered for 5–10 minutes.
- Stir from time to time, adding a little stock to prevent sticking.
- Stir in rest of stock and bring to the boil.
- Cover pan and leave to simmer on a low heat for about 20–25 minutes or until the potatoes are cooked.
- Reserve some watercress sprigs for garnish then add rest of watercress to the soup.
- Add non-dairy milk to soup and then blend everything thoroughly.
- Season to taste.
- Serve the soup hot in bowls, each with a swirl of yoghurt and watercress garnish.
- Very good served with crusty wholemeal bread and a mixed bean salad on the side.
For more great ‘Soups and Sandwiches’, click here.
