It’s January and all around people are are making resolutions and bemoaning the fact that they over indulged over Christmas. Waistbands have got a bit tighter, and livers are crying out for mercy. So this recipe is a simple, tasty, healthy soup that will please you no end on a January evening. It doesn’t feel at all worthy and if you want a great big hunk of crusty bread to accompany it then you go ahead. Slather it in butter if you like. But if you’re trying to be a bit careful about calories or fats, then on its own is just delicious too.
Try it for its green yumminess, for the peppery notes from the watercress, because you just love soup or because you’re on a healthy eating stint.
- 1 tbsp olive oil
- 1 medium onion, chopped
- 825ml vegetable stock
- 325gr frozen peas
- 2 celery stalks, chopped
- 1 large bunch watercress
- Natural yoghurt
- Bunch Mint chopped
- Put oil in large saucepan and sauté onion and celery until soft.
- Add stock, peas and watercress. Simmer gently for 15 mins uncovered.
- Season to taste and blitz until smooth in a blender or food processor.
- Mix 5 tbsp yoghurt and 2 tbsp chopped mint in a small bowl.
- Serve the soup with a swirl of the minted yoghurt!
If you are not detoxing or calorie counting you can add a large chopped potato to the soup right at the beginning and this will thicken the soup nicely!