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.
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
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.
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