low carb watercress soup recipe

A delicious low-carb watercress soup. Serve it with soft-boiled eggs and parma ham

This is a little lighter and fresher than many soups, making it the perfect post workout choice, as the antioxidants in watercress aid muscle recovery. It is also a great diuretic to reduce water retention and bloating.

Serves: 2
Preparation Time: 10 minutes
Cooking time: 40 minutes

 

Low-Carb Watercress Soup

1/2 onion, finely chopped
4 slices of Parma ham, chopped
200ml/7fl oz/scant 1 cup vegetable stock
1 large handful of spinach leaves, stems removed
2 large handfuls of watercress
a pinch of freshly grated nutmeg
2 eggs
1 tbsp crème fraîche
freshly ground black pepper

1 Put the onion, Parma ham, stock, spinach, watercress and nutmeg in a large saucepan and season to taste with pepper. Bring to the boil over a medium heat, then turn down the heat to low, cover with a lid and leave to simmer for about 30 minutes until rich and creamy.

2 Meanwhile, put the eggs in a saucepan of cold water. Bring to the boil over a high heat, then turn down the heat to low and leave to simmer for 5 minutes until the eggs are soft-boiled. Remove the eggs from the water using a slotted spoon and leave until cool enough to handle, then peel the eggs and cut into halves.

3 Remove the soup from the heat and stir in the crème fraîche. Float the eggs in the soup and sprinkle with a twist of pepper to serve.

 

If you’re looking for a new approach to healthy eating and weight loss, nutritional therapist Laura Lamont’s The New Low-Carb Diet is the effective long-term answer. Out in April – just in time for summer.

New Low Carb Diet recipes

“Groundbreaking recipes for healthy, long-term weight loss”

The New Low-Carb Diet by Laura Lamont

160 pages • Illustrated • £12.99

AUS $24.99 NZ $30.00

Preorder now!