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Watercress Soup


Watercress adds a peppery tang  to salads and livens up a sandwich but one of the best ways of using it is to make this vibrant green soup, brimming with nutrition.

 

Ingredients:

 

Watercress (200g)
Leeks (300g)
Potatoes (500g)
Onion x 1 (finely chopped)

Garlic x 1 clove (finely chopped)
Organic Ivy House Single Cream (148ml)

75g butter

1 ltr boiling water

 

Method

 

1.      Melt the butter in a large pan and add the finely chopped onion, garlic, leeks and diced potatoes. Coat in butter and sprinkle with salt. Cover with a lid and sweat the vegetables on a gentle heat for around 15 minutes, stirring occasionally.

2.      Add the watercress followed by the boiling water and season with salt and pepper to taste.

3.      Bring it to simmering point and cook with the lid on for a further 15-20 minutes.

4.      Leave to cool for a minute and then liquidise the mixture.

5.      Serve and drizzle with cream.