Watercress, Potato and Ginger Soup
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
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?
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
100g watercress, stalks and leaves separated
1 1/2 tsp Schwartz Ginger Ground, Ground
1 1/2 tbs Schwartz Parsley Flat Leaf
Schwartz Sea Salt and Pepper to season
to make Watercress, Potato and Ginger Soup
1 tbs of the olive oil in a saucepan.
the onion and gently fry until softened, but do not
the garlic and fry for a further minute.
the potatoes roughly and add to the pan with watercress
stalks, ginger and milk and boil for 3 - 4 minutes.
with salt and pepper, add the watercress leaves and
half of the Parsley, stir.
into a blender and blend until smooth then divide
between 4 bowls.
the remaining olive oil with the remaining Parsley
and drizzle over the soup to serve.
with permission of Schwartz