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!
For watercress, use spinach or rocket leaves.
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.