The winter is blooming and my favourite lunch at this time of year is hot bowl of soup. The other day, my hands cuddling precious warm bowl, sipping in front of fire place and sometimes together with Netflix while it’s raining outside. I get super relax and feel some kind of wholeness to it. Watercress soup is one of my favourite recipe because it’s healthy, easy and taste pretty damn good. Susanne loves it. So here is the list of ingredient below serve for two.
150 g bag of Watercress
300 g Sweetcorn (from can or frozen)
1 x White Onion (chopped)
2 cloves of Garlic (chopped)
75ml Heavy Cream
500ml of Chicken stock (or vegetable stock)
A knob of butter (roughly 1 tbsp)
Fry onion and butter for 5 mins till soften.
Add sweetcorn and garlic to the pan and put on high heat.
Add chicken stock to the pan and let it boil.
Throw in watercress leaves to wilt and turn off the heat so you don’t over cook.
Pour soup in a suitable deep container for blender. I use hand blender in a measure jug.
Blend till smooth, add cream and touch of salt and pepper to taste. I usually finish off with mix seed or crispy onion as a topping which is optional!
So simple and look pretty fancy!
Simple, easy, fast watercress soup