Cream of Watercress Coup
peeled and sliced
peeled and diced
tblspn olive oil
tblspns double cream
Salt and black pepper
Fry the onions in the oil in a large covered saucepan for 5 minutes, until the onion becomes soft but not browned. Add the turnips, cover and cook for a further 5 minutes
Add all of the water, bring to the boil and simmer for about 20 minutes, until the turnip is tender.
Liquidise the soup with the watercress, then pour it back into the saucepan and stir in the cream, nutmeg, salt and pepper to taste.
Serve 2 Nutritional Info per serving - 198 Calories, 18g Fat, 3g Protein, 8g Total Carb, 2g Fibre, 6g Net Carbs