Simple Spinach And Watercress Soup Food

SPINACH, WATERCRESS AND PEA SOUP

Steps:

• Set a large saucepan over a low heat and, once hot, add the oil, then the onion, celery and garlic. Fry gently for 10 minutes or until soft and golden. Add the stock, bring to the boil and add the peas. Return to the boil, then reduce to a simmer, cover and cook for 10 minutes.
• Meanwhile, wash and roughly chop the spinach leaves. Wash the watercress, strip the leaves from the stems and roughly chop the leaves. Discard the stems. Add the spinach and watercress to the saucepan of peas and stock, then simmer for a further 10 minutes.
• Purée the soup using a stick blender, stir in 100ml cream and season to taste.
• Reheat to piping hot, divide between 4 bowls and swirl in the remaining cream. Add a few snipped chives and some ground black pepper. Serve immediately.

WATERCRESS SOUP

Steps:

• Heat the oil in a large saucepan over medium high heat. Add the potato and onion, stirring to coat with the oil. Season with salt and pepper to taste. Reduce heat to medium, cover and heat for 5 minutes.
• Pour in the chicken stock and the milk, bring just to a boil, reduce heat to low and simmer for 10 minutes, or until potatoes are tender. Stir in the watercress and simmer, uncovered, for 4 to 5 minutes, or until watercress is just cooked.
• In small batches, transfer the soup to a blender or food processor and puree until smooth. Return the soup to the pot, season to taste, and ladle into individual bowls. (Note: Place in refrigerator if not serving at this point.)
• Top each serving with a dollop of whipped cream, if desired and garnish with watercress leaves.

SUPER HEALTHY WATERCRESS AND SPINACH SOUP

Steps:

• Heat the oil in a pan and saute the onion and celery for 3 minutes before adding the sweet potato for 3 minutes then the garlic for a further 2 minutes
• Add the stock and bring to the boil, cover and simmer for 20 minutes
• Add the watercress and spinach and cook for a further 4 minutes
• Remove from heat and blitz with a hand held blender
• Toast the nuts in a dry pan for 1 minute till they emit their nutty aroma
• Top soup in bowls with a swirl of extra virgin olive oil and sprinkle with the toasted seeds

WATERCRESS SOUP

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.

WATERCRESS SOUP

Steps:

• Peel and roughly chop the potatoes, onions and garlic.
• In a large saucepan, heat a little olive oil, then sauté the potato, onion and garlic until the onions are translucent.
• Add the stock and simmer until the potato is soft. Chop and add the watercress and simmer for a further 3 to 4 minutes.
• Using a hand blender, liquidise the soup until smooth.
• Serve with a swirl of crème fraîche and some Fortt's Bath Oliver biscuits, if you like.

CREAMY WATERCRESS AND SPINACH SOUP

Steps:

• Peel and wash the carrots, potatoes, onions, courgette and leek. In a soup pot with 2 liters (8 cups) water, place the carrots, potatoes, leek, courgette and onions, everything cut into pieces. Bring to a boil over high heat. When starts boiling, reduce to medium-low heat and cook for 20 minutes. When all the ingredients are almost cooked, add the watercress and the spinach and cook for more 5 minutes.
• Remove briefly the pot from heat and use a hand blender to blend the soup until creamy. Stir and place the pot back on the stove over high heat. When starts boiling, reduce to medium-low heat and add the pasta. Season with salt, stir and cook for 10 minutes, stirring occasionally.
• Turn off the heat, add the olive oil, stir and serve.

CHILLED WATERCRESS-SPINACH SOUP

Steps:

• Melt butter in heavy large saucepan over medium heat. Add leeks and potato; sauté until leeks are slightly softened but not brown, stirring often, about 5 minutes. Add 3 cups broth; bring to boil. Reduce heat, cover, and simmer until vegetables are very tender, 10 to 12 minutes. Add watercress and spinach; stir until wilted, about 1 minute. Cool slightly.
• Working with 1 cup at a time, puree soup in blender until smooth. Transfer soup to large bowl. Stir in lemon juice; season with salt and pepper. Chill until cold, about 2 hours. Thin with more broth, if desired.
• Ladle soup into bowls. Garnish center of each with hard-boiled eggs and small watercress sprigs.

SPINACH & WATERCRESS SOUP

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.

SPINACH-AND-WATERCRESS DIP

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.

SIMPLE SPINACH AND WATERCRESS SOUP

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.

WATERCRESS AND ROCKET SOUP RECIPE

Steps:

• Gather the ingredients.
• Heat the olive oil in a large stockpot or large saucepan, make sure it is hot but not smoking. Sauté the chopped onion for five minutes, then add the garlic, lower the heat and cook for a further 2 minutes
• Add the spinach, watercress, and rocket to the onion and stir really well.
• Add the vegetable stock and the potato.
• Bring to a boil, reduce to a gentle simmer and cook until the potato is soft but not broken up.
• Blend the soup using a hand blender or food processor. Only at this point should you test the seasoning, then add salt and pepper to your taste. Serve into warmed bowls or mugs. You can also serve with bread croutons or with a little Greek yogurt or creme fraiche stirred through if you are not watching your weight. This recipe is quite loose, you can use the greens you like. Swap out some of the greens for super food kale, cabbage, Brussels, it really is up to you. Just try and keep a good mix of greens leaves and make sure you have some rocket and spinach in there.

SPINACH, ROCKET AND WATERCRESS SOUP

Steps:

• Peel and slice potatoes and onion and add to pan.
• Make up 1.5 pints of chicken or vegetable stock (stock cube is fine)
• Boil potatoes and onion in stock until soft (around 15-20 mins) and then add spinach, rocket and watercress.
• Leave to simmer for around 5 mins and the remove from the heat.
• Using a hand blender, blend all of the food until smooth.
• Season to taste and serve while hot