This low carb watercress soup does not use the traditional potatoes to thicken the soup but turnips instead to make it lower in carbs.
Watercress can be very seasonal and not always available in your supermarket. When you see it, scoop up a bunch and make a delicious creamy soup or perhaps a salad with it.
This is a lovely light, fresh soup. Very nice during the summer. Or a sunny day. A good use of the delighful turnip in place of potato to thicken the soup and keep the carbs down too.
- 75 g turnip peeled and sliced
- 1 onion peeled and diced
- 1 tblspn olive oil
- 850 ml water
- 1 bunch/packet watercress
- 4 tblspns double cream
- 1 tspn nutmeg
- Salt and black pepper
- Fry the onions in the oil in a large covered saucepan for 5 minutes, until the onion becomes soft but not browned. Add the turnips, cover and cook for a further 5 minutes
- Add all of the water, bring to the boil and simmer for about 20 minutes, until the turnip is tender.
- Liquidise the soup with the watercress, then pour it back into the saucepan and stir in the cream, nutmeg, salt and pepper to taste.