Watercress Soup with Chives (5:2 Diet)

Serves	3
Prep time	5 minutes
Cook time	15 minutes
Total time	20 minutes
Dietary	Vegan, Vegetarian
Meal type	Lunch, Main Dish, Snack, Soup, Starter
Misc	Pre-preparable, Serve Cold, Serve Hot
Occasion	Casual Party, Easter, Formal Party, Thanksgiving, Valentines day
Region	British
By author	Karen S Burns-Booth

This "skinny" version of classic watercress soup is made with no fat or cream and is only 100 calories per serving. The added chives add a subtle onion flavour that enhances the peppery taste of the watercress. 100 calories per small serving, or 150 calories per large serving. (Makes 3 small or 2 large servings)

Ingredients

Bunch of fresh chives, trimmed and chopped finely (about 75g in weight)
2 small potatoes, peeled and diced
1 litre vegetable stock made with boiled filtered water
225g fresh watercress, finely chopped (keep some leaves back to garnish)
salt and black pepper, to taste
fresh chives and chive flowers to garnish

Note

Directions

Step 1	Put the diced potatoes and chopped chives into a sauce pan that has a lid with a couple of tablespoons of filtered water and simmer with the lid on for about 10 to 15 minutes, or until the potatoes are soft.
Step 2	Add the chopped watercress and stock, and simmer for a further 3 to 5 minutes.
Step 3	Remove from the heat and blend in a liquidiser or by hand with an immersion blender until smooth.
Step 4	Pour the soup back into the pan, add seasoning to taste and gently reheat without boiling before serving in warmed bowls with chopped chives, chive flowers and watercress leaves as a garnish.
Step 5	100 calories per bowl and this recipe makes 3 servings.