SIMPLE SPINACH AND WATERCRESS SOUP
Make and share this Simple Spinach and Watercress Soup recipe from Food.com.
Provided by lovefood
Categories Clear Soup
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- heat oil in a large pan.
- Add onions and cook for 3 minutes stirring occasionally till they begin to soften.
- add the potatoes, water, marjoram, thyme and bay leaf. pinch of salt for taste.
- bring to boil, reduce heat, cover and cook gently for about 25minutes until the vegetables are tender.
- remove the bay leaf and herb sprigs.
- add the spinach and water cress and continue cooking for 3-4 minutes, stirring frequently, just until it is completely wilted.
- allow the soup to cool slightly, then transfer to blender or food processor and puree until smooth.
- return the soup to the sauce pan and thin with a little more water, if wished.
- season to taste with salt pepper and nutmeg.
- place over a low heat and simmer until reheated.
- ladle soup into bowls and swirl cream into each bowl(optional).
- for vegan omit cream.
Nutrition Facts : Calories 110.6, Fat 0.4, SaturatedFat 0.1, Sodium 67.2, Carbohydrate 23.9, Fiber 4.1, Sugar 2.3, Protein 5
SPINACH AND WATERCRESS IN CREAM
Provided by Pierre Franey
Categories easy, quick, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Pick over the spinach and discard tough stems and blemished leaves. Rinse and drain well. There should be about 8 cups, loosely packed.
- Cut off the tough ends of the watercress. Rinse and drain well. There should be about 3 1/2 cups, loosely packed.
- Combine spinach, watercress, cream, butter, salt and a generous grinding of pepper in a saucepan. Sprinkle with nutmeg.
- Cook, turning the greens in the sauce, about 5 minutes. Serve hot.
Nutrition Facts : @context http, Calories 150, UnsaturatedFat 4 grams, Carbohydrate 5 grams, Fat 14 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 8 grams, Sodium 386 milligrams, Sugar 1 gram, TransFat 0 grams
SPINACH-AND-WATERCRESS DIP
Spinach-watercress dip becomes a handheld salad when scooped up by lettuce leaves.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 8
Steps:
- Wash spinach; drain, but do not dry. Transfer to a large stockpot. Cover, and cook over medium-high heat, stirring occasionally, until wilted, about 5 minutes. Transfer to a clean kitchen towel, and squeeze out excess liquid. Let cool slightly; coarsely chop. Set aside.
- Heat oil in a medium saute pan over medium heat. Add onion, and cook, stirring occasionally, until soft and translucent, about 8 minutes. Transfer to a plate, and let cool slightly.
- Whisk together yogurt and lemon zest and juice in a medium bowl. Stir in spinach, onion, and watercress; season with salt and pepper. Garnish with watercress sprigs, and serve with lettuce leaves for dipping.
SPINACH AND WATERCRESS SALAD WITH LIME VINAIGRETTE
Provided by Food Network
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Combine the spinach, watercress and onion in a bowl. Whisk together the olive oil, lime juice, salt and pepper. Pour over the salad and toss to coat well. Serve immediately on chilled plates.
SPINACH & WATERCRESS SALAD
Superhealthy and good source of vitamin C
Provided by Lesley Waters
Categories Buffet, Dinner, Lunch, Side dish, Starter, Supper, Vegetable
Time 5m
Number Of Ingredients 5
Steps:
- Whisk together oil and lemon juice, then season. In a bowl, mix the leaves and onion. Drizzle dressing over and toss to combine.
Nutrition Facts : Calories 66 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.11 milligram of sodium
BAKED CHICKEN WITH WATERCRESS OR SPINACH SAUCE
Make and share this Baked Chicken With Watercress or Spinach Sauce recipe from Food.com.
Provided by English_Rose
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 400°F.
- season the chicken breasts with salt and pepper and place in the bottom of an oven proof dish.
- Cover with the sliced onion and pour over the white wine.
- Cover with foil and bake in the oven for 20 minutes.
- Place the watercress or spinach in a liquidizer.
- When the chicken is cooked, drain off the cooking liquid onto the watercress or spinach.
- Add the cream cheese to the liquid and blnd until smooth.
- Pour the liquid into a saucepan and heat, seasoning to taste with the vegetable bouillon powder.
- When the chicken is cooked, remove from the oven and slice.
- place the sliced chicken on serving plates and coat with the sauce.
- Serve with salad.
Nutrition Facts : Calories 319.5, Fat 15.1, SaturatedFat 9, Cholesterol 111.3, Sodium 215.6, Carbohydrate 5.6, Fiber 0.6, Sugar 1.8, Protein 31.6
SPINACH & WATERCRESS SOUP
Go veggie, go green and go filling! This simple and vibrant soup is healthy, 3 of your 5-a-day and ready in 10 minutes
Provided by Good Food team
Categories Lunch, Soup, Supper
Time 10m
Number Of Ingredients 8
Steps:
- Put the spinach, watercress, spring onion, vegetable stock, avocado, cooked rice, lemon juice and mixed seeds in a blender with seasoning. Whizz until smooth. Heat until piping hot. Scatter over some toasted seeds if you want added crunch.
Nutrition Facts : Calories 457 calories, Fat 26 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 2 grams sugar, Fiber 9 grams fiber, Protein 18 grams protein, Sodium 0.5 milligram of sodium
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- High Antioxidant Content May Lower Your Risk of Chronic Diseases. Watercress is packed with plant compounds called antioxidants that protect against cell damage caused by free radicals, which are harmful molecules that lead to oxidative stress.
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- Heat the oil in pan, add the onion, season, and cook for 1 min, then stir in the potato and thyme (reserve stalks, to garnish) and cook for 1-2 mins more.
- Pour in the stock and bring to the boil, then reduce to a simmer and cook for about 15 mins until the potato is tender.
- Add 3⁄4 of the watercress and the spinach, and cook for about 5 mins until the leaves have wilted, then ladle into a liquidiser and whizz, adding the remaining raw watercress as you go.
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