Simple Spinach and Watercress Soup

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READY IN: 10mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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