Green soup recipe
Green Soup recipe
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|1 tbsp||olive oil|
|1 medium||onion, chopped|
|3 clove(s)||garlic, finely sliced|
|1 medium||potato, 7 – 8 ozs, peeled and diced|
|1 small||cucumber, diced|
|6||green beans, topped, tailed and cut|
|½ pint(s)||chicken stock or vegetable stock|
|½ bunch(es)||watercress, chopped|
|salt and freshly ground black pepper, to taste|
Heat the olive oil in a pan and add the onion and garlic; fry for 3 – 4 minutes or until softened. Add the diced potato and fry again for 3 to 4 minutes, before adding the stock. Bring to the boil and simmer for 5 minutes, then add all the other vegetables, except the watercress. Simmer for a further 15 – 20 minutes until the potato, beans and courgettes are cooked – the cucumber will still feel firm.
About 2 – 3 minutes before the end add the chopped watercress and allow to wilt including the stalks. Blend in a food processor or with a stick blender, season to taste and serve hot.
ca. 20 min
Grade of difficulty:
Calories per portion:
Reference: Green soup recipe
Recipe type: xarchivex
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