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Watercress, Potato and Ginger Soup

This recipe for Watercress, Potato and Ginger Soup has been reproduced courtesy of Schwartz.

Tales of economic woe might mean we are holding back on expense by dining out less but saving money doesn't mean we have to save on quality and flavour. In fact, whilst we are eating out less as a nation, new research shows that we are also becoming more adventurous in the kitchen.

A survey by Schwartz has revealed that nearly half of us are experimenting with new flavours in food and a quarter of us are using more herbs and spices than we did a year ago. Our favourites are basil, oregano, cinnamon, paprika, crushed chillies, ginger, curry and thyme. Crucially, herbs and spices are also seen as a cheap way to add flavour to food.

Not only do they taste great, many naturally contain antioxidants. For example, one teaspoon of oregano contains a similar amount of antioxidants to a cup (80g) of red grapes or 80g broccoli, with a teaspoon of ground cinnamon equivalent to 80g of blueberries. So why not try these healthy, delicious, herby and spicy recipes?

Ingredients for Watercress, Potato and Ginger Soup

2 tbs olive oil
1 onion, finely chopped
2 garlic cloves, chopped
200g new potatoes, par boiled for 15 minutes until soft
100g watercress, stalks and leaves separated
1 1/2 tsp Schwartz Ginger Ground, Ground
600ml milk
1 1/2 tbs Schwartz Parsley Flat Leaf
Schwartz Sea Salt and Pepper to season

How to make Watercress, Potato and Ginger Soup

  • Heat 1 tbs of the olive oil in a saucepan.
  • Add the onion and gently fry until softened, but do not colour.
  • Add the garlic and fry for a further minute.
  • Chop the potatoes roughly and add to the pan with watercress stalks, ginger and milk and boil for 3 - 4 minutes.
  • Season with salt and pepper, add the watercress leaves and half of the Parsley, stir.
  • Pour into a blender and blend until smooth then divide between 4 bowls.
  • Combine the remaining olive oil with the remaining Parsley and drizzle over the soup to serve.

Serves 4

Watercress, Potato and Ginger Soup


Published with permission of Schwartz