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Watercress soup


Total: 30 min


10 min


20 min


2 servings
  • 200 g Watercress
  • 1 Onions
  • 30 g Gruyere cheese
  • 15 mL Olive oil
  • 1 pinch Salt
  • 1 pinch Pepper
  • 2 potato


  • Sort and wash the watercress.
  • Peel and dice the potato and onion.
  • Stir-fry the vegetables in a casserole with 1 tablespoon of olive oil.
  • Add 500 ml of water, salt and pepper. Bring to a boil, cover and cook for 15 minutes. Blend the soup.
  • Serve the watercress soup sprinkled with grated gruyère.

Recipe tips

  • Legumes and cereals: the winning duo providing complementary vegetable proteins.