Watercress Soup with Pancetta

Watercress Soup with Pancetta

Serves: 4
 
 
Appetizer
0 ratings
 
from Diabetes Cookbook by
 
Ingredients
Ingredients
To make Watercress Soup with Pancetta, you'll need:
  • 150g watercress 
  • 2 rashers of pancetta or other bacon 
  • 20g butter 
  • 1 small potato, peeled, washed and 
  • diced 
  • 2 cloves of garlic, peeled and finely 
  • chopped 
  • 1 litre vegetable stock 
  • 1 tbsp. olive oil

Method

  • Place the butter and olive oil in a pan with the onions and cook over a medium heat until the onions have softened. 
  • Add the potato, stock and garlic in the onion mixture. 
  • Simmer the mixture for approx. 10 minutes, until the potatoes have softened. 
  • Blend the soup to a find consistency. 
  • Fry the pancetta lightly and cut into small pieces. 
  • Put the watercress in the mixture. 
  • Remove the soup from the heat. 
  • Put into a blender and blend until the soup is a fine consistency. 
  • Heat through and add the pancetta before serving
Nutritional Facts (Per Serving)
Calories: 200 Total Fat: 12.6g Saturated Fat: 3.8g Carbohydrate: 13g Fibre: 2.0g Protein: 25.3g
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