Monday, 18 August 2014


I don't know if it's the change in weather (come on August, it's not autumn yet!), but I seem to know lots of people who've gone down with coughs, colds & bugs - so this recipe is perfect for warding off any germs . Watercress is practically a cure all! It's sooo good for you. It's loaded with vitamins & minerals and gram for gram it has more calcium than milk, more iron than spinach and more vitamin c than oranges.

Soup is an amazing way to consume large amounts of watercress. It has a strong flavour so is perfect if you don't like bland soups. Add in some garlic bread & you get to ward off vampires too. What more could you ask for?
First job is to bake the garlic. Cut the top off a head of garlic, drizzle with a teaspoon of olive oil, wrap in foil & bake at for about 30 mins.(longer if you want it more caramelised) Set to one side.

For the soup
100g potato
50g frozen peas
125g fresh watercress
450ml vegetable stock
2 garlic cloves from the garlic you've just baked
Salt & pepper to taste. Sour cream to serve (optional)

Chop the potatoes & put in a saucepan with the stock. Bring to the boil, then reduce to a simmer & put a lid on the pan. Leave to simmer until the potatoes are cooked (5- 10 mins depending on how small you chopped your potatoes,  the type of potato you've used & how high your heat is)
Once potatoes are cooked, add the peas & watercress.
Bring the pan back up to the boil & then reduce to a simmer for about five mins.
Leave on on side to cool a bit( lid on saucepan so that none of the goodness escapes)Then transfer to a blender, add in 2 cloves from the head of garlic that you baked & blitz. Season to taste & serve with sour cream (optional).

For the garlic bread. To make the garlic butter you need the following
100g unsalted butter
4 cloves of garlic from your baked garlic bulb
1 tablespoon chopped fresh chives or fresh parsley
Put into your blender & blitz! Spread onto slices of GF bread, sandwich them together (as shown above) put on a baking tray (or you can wrap up in foil) & put in a moderately high oven the oven for around 10 mins.
you can keep any left over garlic butter in the fridge & use with pasta, rice & anything else you can think of.

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