Summer Soup Recipes: Watercress and Potato
3 Soup Recipes Using Watercress, Broadbeans, Celery & Cucumber
Deliciously healthy vegetarian summer soup recipes using light seasonal ingredients.
Watercress and Potato Soup Recipe
- 25g (1oz) butter
- 1 medium onion, finely chopped
- 1 clove garlic, finely chopped
- 250g (9oz) new potatoes, cut in half
- 800ml (28 fl oz) vegetable stock
- 400g (13oz) watercress, with the hard stalks removed
- 3 tablespoons double cream
- juice of 1/2 lemon
- salt and pepper
- sprinkling of freshly grated nutmeg
Method
- Melt the butter in a large saucepan and add the onions, garlic and potatoes. Cover and cook very gently (do not colour) for about 10 minutes.
- Add the stock and bring to the boil. Simmer for 5 minutes.
- Add the watercress, return to boiling point and cook for 4 minutes.
- Remove from the heat . Reserve some chunks of potato.
- Blend the rest of the soup until smooth
- Return to the saucepan adding the reserved potato and double cream and reheat gently for 3 minutes
- Add lemon juice and seasoning to taste along with a sprinkling of grated nutmeg and serve.
Serves 4. Cooking time - 30mins
Celery & Cucumber Soup Recipe
- 25g (1oz) butter
- 1 cup diced celery
- 1 cup leeks, sliced
- 1 and a half cups diced cucumber, plus some extra for serving
- 1 cup peeled, diced potatoes
- 2 and a half cups vegetable stock
- salt and pepper
- cayenne pepper
- natural yoghurt and chopped fresh mint to serve
Method
- Melt the butter in a large saucepan and gently cook the celery, leeks and cucumber over a low heat for about 10 minutes, stirring occasionally.
- Add the potatoes, stock and some seasoning of salt, pepper and a little cayenne pepper.
- Bring to the boil, reduce the heat and simmer for another 10 - 15 minutes.
- Blend the mixture in a food processor or blender until smooth and then check the seasoning again and gently reheat for a few minutes.
- Serve in warm bowls with a dollop of natural yoghurt and a sprinkling of diced cucumber and chopped mint.
Serves 4
Broad Bean Soup Recipe
- 600g (1lb 5oz) broad beans
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, crushed
- 1 tablespoon fresh basil, chopped
- 1 tablespoon fresh chives, chopped
- 1 tablespoon parsley, chopped
- 750ml (26 fl oz) vegetable stock
- salt and freshly ground black pepper
Method
- Shell the broad beans by blanching them in boiling water for 2-3 minutes, refresh in cold water and then slip the skins off by squeezing each bean gently.
- Heat the olive oil in a saucepan, add the onion and garlic and cook gently, without colouring for about 10 - 15 minutes until soft.
- Add the shelled broad beans, chopped herbs and vegetable stock. Bring to the boil and simmer for 5 minutes.
- Blend half the soup until smooth.
- Return to the saucepan and season to taste. Reheat gently for about 3 minutes and serve.
Serves 4. Preparation and cooking time 1 hour.
Don't be put off by the preparation time required to shell the beans - the flavour of this soup is delicious and well worth the effort ! For an extra touch you can serve with a drizzle of good olive oil and shavings of Parmesan cheese.
The copyright of the article Summer Soup Recipes: Watercress and Potato in Healthy Cooking is owned by Corinne Lutton. Permission to republish Summer Soup Recipes: Watercress and Potato in print or online must be granted by the author in writing.
