Watercress Pesto Soup Recipe

Watercress Pesto Soup Recipe

There is nothing like a soup to make you feel light and healthy. This Watercress soup, with a hint of pesto, makes me eat more green veg than I normally would in a sitting, and I feel like it’s really healthy, whilst the potato keeps you feeling full. You only need one pan so less washing up and it makes loads for freezing. I portion it to have for lunch on work days in these new reusable freezer bags we recently bought. You just wash and reuse which has made me feel a little better about the crazy plastic problem in the world at the moment (FYI I also got this was Josh’s sandwiches which is also reusable. I was worried that if we got wax paper instead, that one of the nursery staff would throw it away thinking it was rubbish!).

Anyway on to the recipe. It’s become one of my favourites when I want to eat healthier like right now trying to lose the IVF pounds!

This recipe is vegetarian and could also be vegan/dairy free if you choose to leave out the dollop of cream at the end.

 

 


Please kindly note, permission is not given, for anything to be reproduced or quoted from this blog, including photos or text.  © 2017 Jules Furness
Watercress Pesto Soup Recipe
Print Recipe
1 large leek, white and pale green parts only, sliced  2 tbsp extra virgin olive oil  300g king edward or other floury potatoes, diced  1 litre fresh vegetable stock  200g fresh or frozen peas (defrosted if frozen)  300g watercress  squeeze lemon juice  4 tsp crème fraîche
Servings Prep Time
6 people 5 minutes
Servings Prep Time
6 people 5 minutes
Watercress Pesto Soup Recipe
Print Recipe
1 large leek, white and pale green parts only, sliced  2 tbsp extra virgin olive oil  300g king edward or other floury potatoes, diced  1 litre fresh vegetable stock  200g fresh or frozen peas (defrosted if frozen)  300g watercress  squeeze lemon juice  4 tsp crème fraîche
Servings Prep Time
6 people 5 minutes
Servings Prep Time
6 people 5 minutes
Ingredients
Servings: people
Instructions
  1. Gently fry the leek in the oil with the lid on until it softens. The slower and longer you can cook this, the more flavour you'll get.
  2. Add the chopped potatoes and fry for 2 minutes
  3. Add the vegetable stock and peas. Simmer until the potatoes are soft (usually about ten minutes)
  4. Add the watercress a handful at a time. It will wilt in a few seconds so you can keep adding more until it's all in. Add a handful the basil and lemon juice from one lemon. Simmer for a few minutes
  5. Take off the heat and let the soup cool before blending it with a stick blender (we have a really affordable one from Tesco that does the job fab. You don't need anything fancy!)
  6. Serve with a dollop of creme fraiche and a few basil leaves
Share this Recipe
Powered byWP Ultimate Recipe
Follow:

Leave a Reply

Your email address will not be published. Required fields are marked *