This is a fresh, peppery soup that achieves its emerald green colour by adding the leaves after the base has been cooked. Accompanied by sticky mustard-coated potatoes and creamy boiled eggs, it’s a picture of health!
Serves: 4
INGREDIENTS
1 large bunch watercress, stems and leaves separated
1 tablespoon olive oil
1 tablespoon butter
1 onion, thinly sliced
300 grams potatoes, peeled and thinly sliced
1 apple, peeled and sliced
2 cloves garlic, crushed
4 cups vegetable stock
2 cups packed spinach leaves
sea salt and ground pepper
To serve
2 eggs, hardboiled and quartered
¼ cup cream
extra watercress for garnish, optional
honey mustard potatoes (see recipe below)
Honey Mustard Potatoes
500 grams potatoes peeled and diced
1 tablespoon olive oil
2 tablespoons butter
2 tablespoons wholegrain honey mustard
sea salt and ground pepper
METHOD
Chop the watercress stems finely and place in a large saucepan with the
olive oil, butter, onion, potatoes, apple and garlic. Season well, cover and cook for 20 minutes, stirring occasionally. Add the stock and simmer for 15 minutes.
Place half the soup along with half the spinach and watercress leaves in a blender or food processor and blend until smooth.
Repeat with the remaining ingredients.
Tip back into the saucepan and reheat gently to retain the bright green colour. Season again if needed.
To serve: Divide the soup between bowls and top with 2 pieces of egg, a drizzle of cream and a scoop of potatoes if using. Add watercress and a grind of pepper.
Honey Mustard Potatoes: Heat the oil and butter in a large sauté pan and add the potatoes. Season well and cook until golden and tender, turning occasionally. Stir in the mustard, turning the potatoes to coat well and cook for 3–4 minutes until sticky. Serve hot.
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