Brilliant watercress soup
The French use peppery, iron-rich watercress soup as an occasional weekend detox. It's packed with vitamins and minerals. Serve it as soon as you've made it.
Ingredients
2 tsp butter
1 onion, finely chopped
1 leek, finely sliced
2 garlic cloves, finely sliced
250g potatoes, peeled and diced
sea salt and pepper
freshly grated nutmeg
1.2 litres boiling light stock or water
200g spinach, well washed
200g watercress, well washed, plus
sprigs to serve
4 tbsp natural low-fat yoghurt
Method
This recipe is an extract from Lighten Up: a new, healthier way to cook by Jill Dupleix, Hardie Grant Books, $34.95
Melt the butter in a pan and cook the onion and leek for 5 minutes.
Add the garlic, potatoes, sea salt, pepper and nutmeg. Pour in the stock, stirring briskly. Simmer until the potatoes are soft, about 15 minutes.
Drop in the spinach, pushing it down until it wilts. Add the watercress, again pushing it into the soup until just wilted.
Whiz in a blender until very smooth. Reheat gently, pour into warm bowls and drizzle with yoghurt. Top with watercress sprigs.
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Jill Dupleix is a Good Food contributor and reviewer who writes the Know-How column.
