About this recipe:The peppery flavour of watercress comes through beautifully in this nutritious soup – ideal healthy food in a hurry. Serve with crusty bread or a microwaved ‘baked’ potato. Delicious!
1 tbsp olive oil
1 large onion, chopped
370g floury potatoes, peeled and chopped
85g cashew nuts
450ml vegetable stock, made with stock cubes
150ml semi-skimmed milk
60g Gruyère cheese, coarsely grated
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Method Prep:10min › Cook:15min › Ready in:25min
Heat the olive oil in a large, heavy-based pan and add the onion and potatoes. Cover and cook on a medium heat, stirring occasionally, for about 10 minutes or until softened. Meanwhile, put the cashew nuts in a dry pan and toast over a medium-high heat, tossing regularly, for 2-3 minutes or until golden brown. Roughly chop the nuts.
Add the watercress, including the stalks, to the onion and potato and stir over the heat for 2-3 minutes or until wilted. Add the stock and season. Cook for a few minutes if the potato is not quite tender. Tip into a food processor or blender and process to a smooth purée. Return to the pan.
Add the milk and bring the soup just to the boil. Ladle into bowls and sprinkle over the cashew nuts and cheese.
For watercress, use spinach or rocket leaves.
…speed it up
If you have some leftover mashed potato, add this at the end of cooking instead of using raw potato. Reduce the cooking time for the onion at step 1 to 5 minutes.
Chunky mussel and rocket soup Heat a 500g vacuum pack of mussels for 5 minutes or according to the pack instructions. Omit the cashew nuts, watercress and cheese from the basic recipe. Cook the onion and potatoes as step 1 and add the stock. Purée the soup. Add the milk and bring to the boil. Add the mussels and their juices to the soup and simmer for 5 minutes. Season, then stir in 3 tbsp double cream and an 80g bag of rocket leaves, roughly chopped. Serve immediately.