Jersey Royal Potato and Watercress Soup with Crispy Seaweed

A light and vibrant soup showcasing the flavors of Jersey Royal potatoes and watercress, topped with crispy seaweed for a salty crunch.

Prep Time

15 minutes

Total Time

45 minutes

Calories

748 kcal

Difficulty

Easy

Equipment

2 items

Cost

£1.80/serving

Season:

🌸 Spring•☀️ Summer•❄️ Winter

Meal Type:

Snack•Dessert•Soup

Cuisine:

Jersey

Dietary:

Gluten-Free

Mood:

Comfort Food•Healthy

Ingredients

Servings

500gJersey Royal Potatoes(Scrubbed, not peeled)

£2.50

100gWatercress(Roughly chopped, reserve some for garnish)

£1.00

1Leek(White and light green parts only, thinly sliced)

£0.75

1litreVegetable Stock(Low sodium recommended)

£1.00

2tbspOlive Oil

£0.20

2sheetsSeaweed Sheets(Nori seaweed, cut into small squares)

£1.50

1tspSesame Oil(For crisping seaweed)

£0.10

To tasteSalt

£0.05

To tasteBlack Pepper

£0.10

Total Cost

£7.20

£1.80 per serving

Instructions

1.
Heat the olive oil in a large saucepan over medium heat. Add the sliced leek and cook until softened, about 5 minutes, without browning.
2.
Add the Jersey Royal potatoes to the saucepan and cook for a further 2 minutes, stirring occasionally.
3.
Pour in the vegetable stock and bring to a boil. Reduce heat and simmer for 20 minutes, or until the potatoes are tender.
4.
Stir in the watercress (reserving some for garnish) and cook for 2 minutes until wilted.
5.
Carefully transfer the soup to a blender and blend until smooth. Alternatively, use an immersion blender directly in the saucepan.
6.
Season the soup with salt and pepper to taste.
7.
While the soup is simmering, prepare the crispy seaweed. Heat the sesame oil in a small pan over medium heat. Carefully add the seaweed squares and cook for a few seconds on each side, until they become crispy. Be careful not to burn them.
8.
Ladle the soup into bowls and garnish with reserved watercress and crispy seaweed.

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My Notes

Nutrition Information

Nutrition per serving (428g)

748 kcal / 3130 kJ

Carbs

85g

33% of RDA

Fat

39g

56% of RDA

Protein

23g

46% of RDA

Detailed Breakdown

Fibre

13 g

43% of RDA

Sugar

16 g

18% of RDA

Sodium

1400 mg

61% of RDA

Saturated Fat

6 g

30% of RDA

Chef's Tips

For a richer soup, you can add a swirl of cream before serving (optional).

Adjust the amount of watercress to your liking, depending on how peppery you want the soup to be.

The soup can be made ahead of time and reheated. Add the watercress just before serving to preserve its freshness.

For extra flavor, toast the nori seaweed sheets briefly over an open flame before cutting into squares. This will enhance their umami.

Cooking Equipment

Large saucepan

Blender (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Main Course

Pan-Seared Jersey Sea Bass with Samphire

Fresh Jersey sea bass with crispy skin, served with foraged samphire and Jersey butter sauce. A celebration of the island's coastal bounty.

25 mins

2 servings

medium

"Pairs perfectly with this starter"

Dessert

Jersey Black Butter Panna Cotta with Blackberry Compote

A creamy, subtly spiced panna cotta featuring the unique flavor of Jersey Black Butter, topped with a fresh blackberry compote. Perfect for a light and palate-cleansing dessert after a rich main course, such as pan-fried sea bass.