SPINACH & WATERCRESS SOUP
Go veggie, go green and go filling! This simple and vibrant soup is healthy, 3 of your 5-a-day and ready in 10 minutes
Provided by Good Food team
Categories Lunch, Soup, Supper
Time 10m
Number Of Ingredients 8
Steps:
- Put the spinach, watercress, spring onion, vegetable stock, avocado, cooked rice, lemon juice and mixed seeds in a blender with seasoning. Whizz until smooth. Heat until piping hot. Scatter over some toasted seeds if you want added crunch.
Nutrition Facts : Calories 457 calories, Fat 26 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 2 grams sugar, Fiber 9 grams fiber, Protein 18 grams protein, Sodium 0.5 milligram of sodium
SIMPLE SPINACH AND WATERCRESS SOUP
Make and share this Simple Spinach and Watercress Soup recipe from Food.com.
Provided by lovefood
Categories Clear Soup
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- heat oil in a large pan.
- Add onions and cook for 3 minutes stirring occasionally till they begin to soften.
- add the potatoes, water, marjoram, thyme and bay leaf. pinch of salt for taste.
- bring to boil, reduce heat, cover and cook gently for about 25minutes until the vegetables are tender.
- remove the bay leaf and herb sprigs.
- add the spinach and water cress and continue cooking for 3-4 minutes, stirring frequently, just until it is completely wilted.
- allow the soup to cool slightly, then transfer to blender or food processor and puree until smooth.
- return the soup to the sauce pan and thin with a little more water, if wished.
- season to taste with salt pepper and nutmeg.
- place over a low heat and simmer until reheated.
- ladle soup into bowls and swirl cream into each bowl(optional).
- for vegan omit cream.
Nutrition Facts : Calories 110.6, Fat 0.4, SaturatedFat 0.1, Sodium 67.2, Carbohydrate 23.9, Fiber 4.1, Sugar 2.3, Protein 5
SPINACH-AND-WATERCRESS DIP
Spinach-watercress dip becomes a handheld salad when scooped up by lettuce leaves.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 8
Steps:
- Wash spinach; drain, but do not dry. Transfer to a large stockpot. Cover, and cook over medium-high heat, stirring occasionally, until wilted, about 5 minutes. Transfer to a clean kitchen towel, and squeeze out excess liquid. Let cool slightly; coarsely chop. Set aside.
- Heat oil in a medium saute pan over medium heat. Add onion, and cook, stirring occasionally, until soft and translucent, about 8 minutes. Transfer to a plate, and let cool slightly.
- Whisk together yogurt and lemon zest and juice in a medium bowl. Stir in spinach, onion, and watercress; season with salt and pepper. Garnish with watercress sprigs, and serve with lettuce leaves for dipping.
WATERCRESS SOUP
This simple soup highlights the flavor of watercress: clean and slightly bitter but not overwhelming. The potato gives this soup enough extra body to make it a satisfying lunch or light dinner.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 15m
Yield Makes 6 cups
Number Of Ingredients 7
Steps:
- Heat a medium saucepan over medium-high heat. Add oil and garlic, cook until sizzling and fragrant, about 1 minute. Stir in potato and 1/2 teaspoon salt. Cook 1 minute.
- Add stock and 1 1/2 cups of water and bring to a boil. Reduce to a simmer and cook for 5 minutes. Stir in watercress. Return to a boil. Reduce to a simmer for 1 minute. Season with salt and pepper. Divide among soup bowls and squeeze a lemon wedge into each bowl. Serve immediately.
Nutrition Facts : Calories 101 g, Fat 4 g, Fiber 1 g, Protein 5 g, Sodium 66 g
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