Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Watercress | 1 cup (34g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Dill Seed | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Salt | 1 tsp (6g) | 0 |
| Soup | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- For the watercress soup
- 3 tablespoons vegetable oil
- 225 g finely chopped onions
- 600 ml vegetable stock or water
- 1 bunch watercress, chopped. (Appromixately 100g. This is a guess because watercress here is simply sold in bunches!)
- 1 small potato, diced (about 125 g/40z)
- 1/2 teaspoon salt
- 1/2 teaspoon dried thyme
- For the carrot soup
- 2 tablespoons vegetable oil
- 100 g onions, finely chopped
- 600 ml vegetable stock or water
- 350 g carrots, thinly sliced
- 1/2 teaspoon salt
- 1/2 teaspoon dill seeds
- milk, a little (for both soups)
- =
Directions
You can make this soup 1 - 2 days in advance and chill until required.
Make both soups in the same way.
Heat the oil in a saucepan over a low heat and cook the onion for 15 minutes until tender, stirring frequently to prevent browning.
Add the vegetable stock, watercress and potato or the carrots, salt and thyme or dill. Bring to the boil. Simmer for 15-20 minutes.
Blend in a liquidizer or food processor. (Or you could, if you really, really had to, push it through a sieve!).
Add enough milk to each soup to give a thick pouring consistency. (I don't find it necessary to add much milk.).
When ready to serve, reheat both soups in seperate saucepans. Pour into seperate jugs or use saucepans with lips. Carefully pour at the same time with each jug into either size of 6 shallow soup bowls so that each soup fills one half of the plate. This won't be an even divide. Pour a little cream along the line of the divide and give it a garnish of chopped chives, is so wished.