Prep time:

Cooking time: 20 minutes

Total time:

Serves: 3

500ml stock (homemade chicken stock gives it a beautiful flavour but any good stock such as Knorr would do)

2 onions, chopped

2 celery sticks, sliced to 1-2cm

2 garlic cloves, crushed or finely chopped

1 tin of cannellini beans, drained

nutmeg to grate

2 bags of watercress

freshly grated nutmeg (optional)

I love the peppery flavour of watercress, which is also incredibly good for you. The cannellini beans, for fibre and protein, create a warming hearty meal of soup. This freezes beautifully so it’s a good one to have on standby.    1. In a large pan, drizzle some olive oil and a knob of butter. … Continue reading "Watercress Soup with Cannellini Beans"

I love the peppery flavour of watercress, which is also incredibly good for you. The cannellini beans, for fibre and protein, create a warming hearty meal of soup. This freezes beautifully so it’s a good one to have on standby.   

1. In a large pan, drizzle some olive oil and a knob of butter. Gently soften the onions for a few minutes, adding some salt to speed the softening process.  

2. When the onions are soft, add the celery and garlic and cook gently for a few more minutes. Add some freshly grated nutmeg, drained beans and the stock and cook until veg is all tender, about 10 mins.  

3. Finally add the watercress and allow to wilt for a few moments. 

4. Using a stick blender, whizz the soup until smooth. You may want to add more liquid. Add some more freshly grated nutmeg, salt and pepper. Taste and add more seasoning if needed.  

5. Serve with a dollop of yoghurt, some whipped crème fraîche or a swirl of cream.

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