Guest guest Posted February 19, 2007 Report Share Posted February 19, 2007 New research is adding watercress to its list of 'superfoods'. Watercress and Potato Soup 1 oz (30g) vegetable oil 1 onion, chopped 4 cloves garlic, crushed 1 medium potato, chopped ¾-1 pt (430-570 ml) vegetable stock 3 oz (85g) watercress 3 floz (75ml) coconut milk salt and pepper to taste 1. Heat oil in a large pan and fry the onions & garlic until the onions are translucent. Add the potato and cook with the lid on for about 5 mins, stirring occasionally to ensure they don't stick. 2. Add stock and bring to boil. Simmer for 10 mins or so until potatoes become soft. Add watercress and simmer for about 5 mins. Add coconut milk, then blend. Re-heat gently, but don't boil. Add salt & pepper to taste. Quote Link to comment Share on other sites More sharing options...
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