Serves 4
- 306cals
- 7g protein
- 24g fat (of which 7g saturated fat)
- 16g carbs (of which 3.5g sugar)
- 2.5g fibre
- 1.1g salt
Ingredients For the croutons:
- 3 slices white crusty bread, cut into small pieces
- 3 tablespoons GOOD OIL Original
- 1 tablespoon sesame seeds
For the soup:
- 2 tbsp GOOD OIL, Original or Mild & Light
- 1 large onion, finely chopped
- 300g fresh watercress, roughly chopped
- 1 litre hot vegetable stock
- 142mls single cream
- Salt and freshly ground pepper to taste
Directions:
Toss the bread with the GOOD OIL and sprinkle with the sesame seeds. Transfer to a baking sheet and place in a hot oven for 10-15mins, turning them a few times during cooking.
Heat the oil in a large saucepan. Add the onion cook for 5 minutes or until just softened. Add the watercress, stock and seasoning. Bring slowly to the boil, lower the heat, cover and simmer for 5 minutes. Allow to cool slightly then process in batches in a blender or food processor until smooth. Return the soup to a clean saucepan, add the cream and seasoning to taste and heat until hot. Spoon into bowls and garnish with croutons. |
