2 tbsp 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
1 1/2 tbsp Schwartz Parsley Flat Leaf
Schwartz Sea Salt and Pepper to season
How to make:
- Heat 1 tbsp
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.
Recipe courtesy of www.schwartzspicesandhealth.co.uk