Watercress, Potato and Ginger Soup

Ingredients:

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
600ml milk
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.

Serves 4

Recipe courtesy of www.schwartzspicesandhealth.co.uk