Watercress soup with chorizo & crème fraîche
This vibrant green watercress soup is spring in a bowl, and a scattering of flavour-packed chorizo gives it an extra kick
Calorie controlled cooking spray
1 large, finely chopped
1 clove(s), crushed
½ teaspoon(s), white
700 g, cut into 2cm pieces
Chicken stock cube(s)
1 cube(s), 1 litre stock
60 g, finely chopped
Half Fat Crème Frâiche
- Mist a large saucepan with cooking spray and fry the onion for over a low-medium heat for 5 minutes. Add the garlic and white pepper and fry for another minute. Add the potatoes and stock. Bring to the boil and simmer for 10 minutes until the potatoes are soft.
- Meanwhile, fry the chorizo in a frying pan over a medium heat for 3-4 minutes until crisp. Transfer to a bowl with a slotted spoon.
- Stir the watercress into the soup (reserve a little to garnish) and cook for 2-3 minutes until wilted. Season to taste. Blend until smooth with a stick blender.
- Divide the soup among 4 bowls. Swirl in the crème fraiche and scatter over the chorizo and reserved watercress.
Try blitzing in some steamed broccoli