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Before you jump to Potato and watercress soup recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.
The benefits of healthy eating are these days being given more publicity than ever before and there are good reasons why this is so. The overall economy is impacted by the number of people who are suffering from diseases such as high blood pressure, which is directly associated with poor eating habits. Wherever you look, people are encouraging you to live a healthier way of living but then again, you are also being encouraged to rely on fast foods that can affect your health in a bad way. A lot of people typically assume that healthy diets demand a lot of work and will significantly alter how they live and eat. Contrary to that information, individuals can modify their eating habits for the better by implementing a few small changes.
The first change to make is to pay more attention to what you buy when you shop for food since it is likely that you tend to pick up many of the things without thinking. For example, has it crossed your mind to check how much sugar and salt are in your breakfast cereal? One heart-healthy option that can give you a great start to your day is oatmeal. By putting in fresh fruit, you can give your oatmeal a better flavor and, before you know it, you will have made a good change to your diet.
As you can see, it’s not hard to start incorporating healthy eating into your daily routine.
We hope you got insight from reading it, now let’s go back to potato and watercress soup recipe. To cook potato and watercress soup you need 6 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to prepare Potato and watercress soup:
- Get 25 g butter
- Prepare 50 g onion
- Get 50 g leek
- Take 1 litre whitestock
- Prepare 400 g peeled potatoes
- Prepare 1 bunch watercress
Instructions to make Potato and watercress soup:
- Put leaves of watercress into a small pan of boiling water. Refresh under cold water.
- Heat the oil in a pan
- Add peeled an washed sliced onions an leek, cook for a few minutes.
- Add the stock, the peeled, washed and sliced potatoes and the rest of watercress and season.
- Simmer for 30minutes
- Pass the soup firmly through a sieve then pass through a conical strainer
- Return to a clean pan, recoil, correct the seasoning and consistency
- Garnish with watercress
- Serve with fried croutons separately
Using a hand blender, liquidise the soup until smooth. Stir in the potato and stock and bring to the boil. These gorgeous green bowlfuls are full of nutritious veg and plenty of flavour. Pack in the goodness with this vibrant green soup, packed with leeks, peas and watercress. Add the watercress and continue to simmer for two minutes, then.
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