Green soup







Cook Time

20-30 Min


  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 garlic clove, chopped
  • 200g/7oz potato, cut into 2.5cm/1in cubes
  • 700ml/1 1⁄4pt vegetable stock
  • 700ml/11 ⁄4pt vegetable stock
  • 75g/3oz watercress
  • 100g/4oz green beans, trimmed and halved
  • salt and freshly ground black pepper
  • Heat the oil in a large saucepan. Sweat the onion and garlic for 3–4 minutes until softened. Add the potato and cook for a further 2–3 minutes.
  • Stir in the stock, bring to the boil and leave to simmer for 5 minutes.
  • Add the cucumber to the saucepan, and cook for a further 3 minutes or until the potatoes are tender.
  • Add the watercress and allow to wilt, then transfer the mixture to a blender or food processor and purée until smooth.
  • Bring a small saucepan of water to the boil. Cook the beans for 3–4 minutes until tender. Add the beans to the soup, season and warm through.
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