Photo: Cala
Watercress & mint soup with goat's cheese crostini
10 ingredients
Serves 6
openrecipes
A fresh spring soup that makes an ideal light lunch or starter to your weekend lunch
Estimated Nutrition (whole recipe, rough)
605
Calories
15g
Protein
35g
Fat
63g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Orange | 1 medium (131g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Watercress | 1 cup (34g) | 4 |
| Peppermint | 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
- 3 tbsp butter
- 1 large onion , peeled and diced
- 1 large potato , peeled and diced
- 1l vegetable stock
- 250g watercress , roughly chopped, woody stems removed
- 15g mint , leaves only
- 6 slices baguette , toasted
- olive oil
- 50g firm goat's cheese , sliced
- orange zest , to decorate (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes