Quick Cream of Watercress Soup

A very nice variation on a traditional recipe. It is faster than usual because it is thickened with creamy, protein-rich white beans instead of potato.

Serves 4  – quickest if a hand blender is used, as blending can be done directly in the pan

Method

• In a medium-large saucepan, heat the margarine. When it is melted, add the oil. Fry the onion gently in the fat until it is translucent (softened but not brown).
• Add the watercress and sauté for another few minutes.
• Add the stock, parsley, beans and nutmeg. Bring to the boil then simmer for 15-20 minutes.
• Blend until smooth. Taste and season – add more salt/pepper/nutmeg as desired. Add the soya milk or soya cream at this point.
• Add the watercress sprigs just before serving.