Blended Watercress Soup (5-Ingredients)

🧂 Ingredients

• 1 teaspoon extra virgin olive oil
• 1 cup (130 grams 0r 4.5 ounces) chopped onions,

  chopped
• 2 cloves garlic,

  chopped
• 1 small Yukon gold potato (145 grams or 5 ounces)

  chopped
• 8 cups (280 grams or 10 ounces) watercress
• 1/4 teaspoon sea salt
• 1/8th teaspoon black pepper
• 1 teaspoon sesame oil

Instructions

• 1 Prepare your watercress by pulling off any thick stems saving the leaves and
  thin tender stems only.
• 2 Bring 4 cups of water to a boil in a teakettle.
• 3 Heat oil in medium sized pot and add in onion, garlic, and potatoes. Season with
  salt and pepper and cook for 8-10 minutes or until your potatoes are fork
  tender. If the pot gets too dry just add some water as needed.
• 4 Add the watercress to the pot and top with 4 cups of boiling water let this
  simmer for a couple of minutes the goal is for the watercress to be wilted but
  still vibrant.
• 5 Allow everything to cool down and then pour soup into a blender, no more than
  halfway, you may have to work in batches.
• 6 Blend on high until your soup is smooth and velvety. Season the soup with salt,
  pepper and sesame oil. Repeat with any remaining soup. Enjoy!
• 7 Makes 5 cups.

Nutrition Info