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Martha Stewart's Watercress-Cauliflower Soup

A community recipe by Gravy Queen

Not tested or verified by Nigella.com

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Introduction

Highly recommended, a healthy, light delicious soup. The cauliflower really makes it, gives it a great creamy texture.

Ingredients

Serves: 4

2 tablespoons unsalted butter
1 small coarsely chopped onion
1 small cauliflower (cut into 1
2 cups chicken broth (or vegetable stock)
2 teaspoons salt
1 pinch of freshly ground pepper
1 bunch watercress (thick stems removed for garnish)

Method

Martha Stewart's Watercress-Cauliflower Soup is a community recipe submitted by Gravy Queen and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Melt butter in a medium saucepan over a medium heat. Add onions cook, stirring occasionally, until soft and translucent about 5 mins. Add cauliflower, stock, salt, some pepper and 2 cups water. Bring to boil, cover and reduce heat. Simmer until cauliflower is very tender, about 15 minutes. Remove from heat, and stir in watercress.

Working in batches, puree soup in a blender, filling no more than halfway each time.

Return soup to saucepan, cover to keep warm. To serve, divide among 4 bowls, garnish with a sprig of watercress and season with pepper.