Spinach, Potato & Watercress Soup

Name: Spinach, Potato & Watercress Soup
Prep time: 10 min
Cook time: 25 min
Yield: 5
Ingredients: 100g/3½ oz onions, diced; 1 clove garlic, chopped; 75g/2½ oz peeled potatoes, diced; 750ml/3 cups vegan vegetable stock/bouillon; 50g/2 oz watercress; 125g/4½ oz whole leaf spinach; Salt and pepper, to taste; 25ml/2 tbsp vegetable oil

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This university catering recipe from Nottingham Trent University is simple and delicious!

Courtesy of Nottingham Trent University

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Preparation time

10 min

Cook time

25 min

Total time

Servings

Ingredients

100g/3½ oz onions, diced
1 clove garlic, chopped
75g/2½ oz peeled potatoes, diced
750ml/3 cups vegan vegetable stock/bouillon
50g/2 oz watercress
125g/4½ oz whole leaf spinach
Salt and pepper, to taste
25ml/2 tbsp vegetable oil

Instructions

Fry the onions in the vegetable oil until they are almost fully cooked.
Add the garlic and cook for another two minutes.
Add the diced potatoes and vegan stock.
Bring to the boil and simmer until the potatoes are cooked.
Once the potatoes are cooked add the spinach and watercress.
Cook for a further two minutes.
Blend soup until smooth, bright and vibrant.
Season and serve.

Keywords

Catering

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