Watercress soup

Name: Watercress soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Onions; 200 g Potatoes; 2 TABLESPOONS Rapeseed oil; 2 TEASPOONS Vegetable broth (instant); 1 collar Watercress (approx. 250 g each); 1 collar Parsley; 150 g ripened cream; 7-10 Tbsp salt, pepper; 1 TEASPOON Lemon juice; 1/2 TEASPOON Caraway seeds; 1/2 TEASPOON Fennel seeds; 200 g Whole milk yoghurt

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

The originally wild growing watercress is also often offered at weekly markets. With its high vitamin C content, it ensures a stable immune system

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 Onions
200 g Potatoes
2 TABLESPOONS Rapeseed oil
2 TEASPOONS Vegetable broth (instant)
1 collar Watercress (approx. 250 g each)
1 collar Parsley
150 g ripened cream
7-10 Tbsp salt, pepper
1 TEASPOON Lemon juice
1/2 TEASPOON Caraway seeds
1/2 TEASPOON Fennel seeds
200 g Whole milk yoghurt

Directions

1
Onions peel and chop finely. Peel, wash and cut the potatoes into small cubes. Heat the oil. Brown onions and potatoes in it. Deglaze with 650 ml water. Stir in stock. Bring everything to the boil and simmer covered for 15 minutes.
2
Wash the herbs and pluck the leaves from the thick stems. Add to the soup and simmer for another 5 minutes. Remove from the heat and stir in the cream. Puree the soup finely with a hand blender. Season to taste with salt, pepper and lemon juice.
3
For the yoghurt, finely crush caraway and fennel in a mortar and stir into the yoghurt. Season to taste with salt and pepper. Serve the soup with yoghurt.