Malted walnut seed loaf
Top up on essential fatty acids, calcium and iron with this healthy and delicious bread
Watercress & artichoke soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 100g potatograted skin and all
- 8 spring onionschopped
- 500ml reduced-salt vegetable (or chicken) stock
- 2 x 85g bags watercressa few sprigs reserved
- 150ml buttermilk
- 5 canned artichoke heartsrinsed to remove excess salt, 1 chopped
Nutrition: per serving
- kcal214
- fat10glow
- saturates2g
- carbs17g
- sugars8g
- fibre8g
- protein9g
- salt2.3g
Method
step 1
Put the potato and spring onions in a pan and pour over the stock. Cover and cook for 5 mins until the potato is tender.
step 2
Add the watercress, stir until wilted, then blitz with a hand blender or in a food processor until completely smooth. Add the buttermilk and the 4 whole artichokes and blitz again. Top with the chopped artichoke and watercress sprigs just before eating.
