Watercress Soup

Ingredients

• 1 tbsp olive oil
• 1 small onion, chopped
• 1 small stick celery
• 350g potato, peeled and diced
• 600ml chicken or vegetable stock
• 170g (2packs) watercress
• 300ml skimmed JUST MILK
• pinch of nutmeg or ground ginger
• squeeze of lemon juice
• salt and freshly ground black pepper

Method

1. Heat the oil in a large pan, add the onion and celery and sauté over a medium heat for 5 mins until pale golden.
2. Stir in the potato and stock and bring to the boil. Cover and simmer for 10 mins or until the potato is tender.
3. Stir in the watercress, cover and cook for a further 5 mins or until the watercress is wilted.
4. Blend the soup until smooth (with a hand blender or a food processor). Add the milk, nutmeg (or ginger), lemon juice and seasoning to taste. Gently reheat until piping hot and serve with crusty bread.