Watercress & Mint Soup with Crème Fraîche

A light and refreshing soup perfect as a starter, especially when paired with richer dishes like quiche.

Prep Time

15 minutes

Total Time

35 minutes

Calories

225 kcal

Difficulty

Easy

Equipment

2 items

Cost

£0.88/serving

Season:

☀️ Summer

Meal Type:

Dessert•Soup•Appetiser

Cuisine:

Cooking Style:

Dietary:

Mood:

Ingredients

Servings

1tablespoonOlive oil(Extra virgin olive oil recommended)

£0.06

1mediumOnion(Chopped)

£0.30

2clovesGarlic(Minced)

£0.10

2mediumPotatoes(Peeled and diced)

£0.30

4cupsVegetable broth(Low sodium)

£0.50

4cupsWatercress(Roughly chopped, about 4 ounces)

£1.50

0.3cupFresh mint(Packed, roughly chopped)

£0.40

to tasteSalt

to tasteBlack pepper(Freshly ground)

4tablespoonsCrème fraîche(For garnish)

£0.35

Total Cost

£3.51

£0.88 per serving

Instructions

1.
Heat olive oil in a large saucepan over medium heat. Add onion and cook until softened, about 5 minutes.
2.
Add garlic and cook for another minute, until fragrant.
3.
Add potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes, or until potatoes are tender.
4.
Stir in watercress and mint. Cook for 1-2 minutes, until watercress is wilted and the mint releases its aroma.
5.
Remove from heat and carefully blend the soup using an immersion blender until smooth. Alternatively, transfer the soup to a regular blender in batches and blend until smooth. Be careful when blending hot liquids.
6.
Season with salt and pepper to taste.
7.
Ladle the soup into bowls and top each serving with a dollop of crème fraîche.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (350g)

225 kcal / 941 kJ

Carbs

24g

9% of RDA

Fat

12g

17% of RDA

Protein

10% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

4 g

4% of RDA

Sodium

650 mg

28% of RDA

Saturated Fat

5 g

25% of RDA

Chef's Tips

For a creamier soup, add a splash of heavy cream or coconut milk during the last minute of cooking.

To make this soup vegan, substitute the crème fraîche with a plant-based alternative, such as cashew cream or coconut cream.

You can add a squeeze of lemon juice for extra brightness before serving.

Serve immediately or chill for a cold soup.

Cooking Equipment

Large saucepan

Immersion blender (or regular blender)

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Main Course

Spring Pea & Asparagus Quiche with Lemon-Herb Crust

A light and flavorful quiche showcasing the best of spring produce. The lemon-herb crust adds a bright and aromatic touch to this elegant lunch.

1 hour 15 minutes

6 servings

Medium

"Pairs perfectly with this starter"

Dessert

Eton Mess with Elderflower Macerated Berries

A light and refreshing take on the classic Eton Mess, featuring fresh berries macerated in elderflower liqueur. Perfect after a savory quiche.

45 minutes

4 servings