- Total time 30 minutes
- Portion size 4 servings
Ingredients
Method
In large saucepan, heat oil over medium heat. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion has softened, about 5 minutes. Add potatoes and broth; bring to boil. Reduce heat, cover and cook until potatoes are tender, about 10 minutes. Add watercress and lemon juice; continue cooking for 3 minutes. Using blender, purée mixture until smooth.
Divide soup among bowls and serve with Ricotta & Basil Toast (recipe, this page), if desired. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days and frozen for up to 3 months.)
Ricotta & Basil Toast
In small bowl, combine 3/4 cup ricotta cheese and 2 tsp grated lemon zest. Season with salt and pepper. Spread mixture over 4 slices toasted crusty bread. Drizzle with olive oil. Garnish with fresh basil leaves and sprinkle with hot pepper flakes, if desired.
Nutritional facts PER SERVING: about
- Iron 1.1 mg
- Fibre 3 g
- Sodium 350 mg
- Sugars 4 g
- Protein 4 g
- Calories 135
- Total fat 4 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 21 g
