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Broccoli and watercress soup

This broccoli and watercress soup is a super healthy, low-carb, low-cal dish, which is gluten-free, dairy-free, nut-free and vegan too. Serve it with wholesome bread, flatbread, oat biscuits or whatever suits your diet.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 tsp olive oil
  • 2 large or 3 small cloves garlic
  • 500 ml vegetable or chicken stock approx.
  • 1 head broccoli
  • Salt and pepper
  • 1 bag 80g watercress

Method
 

  1. Roughly chop the broccoli.
  2. Thinly slice the garlic.
  3. Heat the oil in a saucepan and fry the garlic until it softens.
  4. Add the stock then the broccoli pieces.
  5. Bring to the boil, then lower the heat, cover and simmer for 10-12 minutes.
  6. Stir in the watercress.Turn off the heat and put the lid on. Rest for 5 minutes.
  7. Meanwhile, thinly slice the spring onions.
  8. Using a stick blender, process the soup until smooth and silky. Add more stock if it’s too thick.
  9. Serve with the spring onion scattered on top.