My mum makes a cracking watercress soup which is amazing to have hot in winter or cold in summer. I’ve switched out the usual potatoes for courgette to give it some bulk and drop the carb count. I love mine topped with soured cream, crumbled feta and sunflower seeds, but it’s worth experimenting (and equally nice just by itself). This recipe does 2 bowls’ worth, of which I eat one and freeze the second to have at a later date.
ingredients
- 170g Watercress
- 80g Spinach
- 125g Courgette (chopped)
- 50g White Onion (chopped)
- 0.5 Garlic Clove (minced)
- 1 Chicken Stock Cube
- 15g Butter
- 60ml Full Fat Creme Fraiche
- 600ml Boiling Water
Servings: 2
8g carbs/serving *
* always remember to calculate based on your own values / ingredient brands where possible!
5g protein/serving *
instructions
- Melt the butter in a saucepan and gently fry the garlic and onion until softened.
- Add the courgette and fry until tender.
- Add the watercress and spinach, water and chicken stock cube.
- Simmer until the leaves have wilted and remove from the heat.
- CAREFULLY blitz the soup in a blender or food processor until smooth and return to the saucepan.
- Stir through the creme fraiche and season with salt and pepper to taste. Add additional water if required to make up to your desired consistency.
Keto*Star 