There is nothing better than hearty soup to get you through the day. Not only can it be eaten for lunch or dinner but can be a great way to cook a quick and nutritious meal. It is a great way to pack in loads of flavour as well as up any leftover vegetables or ones that are about to go out of date.
Perfect for reducing the amount of food we waste and cutting down on the amount we are spending. However, did you know, watercress is the most nutritious vegetable? According to the nutrient density index, watercress hits the maximum score of 1000 - overtaking blueberries, edamame, broccoli and spinach. Regardless of all that, this watercress and smoked mackerel soup is deliciously creamy and satisfying, with big bold flavours.
The recipe itself comes from DukesHill and serves two to three people. How to make watercress and smoked mackerel soup: Knob of butter One onion, chopped Two cloves of garlic, grated One large potato, peeled and diced Three large bunches of watercress 400ml chicken or vegetable stock Three tbsp horseradish sauce Crème fraîche Two smoked mackerel fillets, skinned Crispy onions, olive oil and flaked sea salt to serve (optional) Firstly, add the knob of butter to a large saucepan over a medium heat. When it has melted, add the onion and garlic.
Reduce the heat and allow to gently sauté for five minutes. Add the potato and put the lid on the pan so it gently sweats for 10 further minutes. Stir in the watercress and pour in the stock.
Blend in a food proces.
