Directions:
- 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
| Amount Per 1 Serving | |||
| Calories | 56.08 Kcal (235 kJ) | ||
| Calories from fat | 0.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 64.58mg | 3% | |
| Potassium | 469.34mg | 10% | |
| Total Carbs | 12.02g | 4% | |
| Sugars | 2.47g | 10% | |
| Dietary Fiber | 2.68g | 11% | |
| Protein | 2.72g | 5% | |
| Vitamin C | 25.9mg | 43% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 1.5mg | 8% | |
| Calcium | 90.7mg | 9% | |
| Amount Per 100 g | |||
| Calories | 43.67 Kcal (183 kJ) | ||
| Calories from fat | 0.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 50.28mg | 3% | |
| Potassium | 365.46mg | 10% | |
| Total Carbs | 9.36g | 4% | |
| Sugars | 1.92g | 10% | |
| Dietary Fiber | 2.09g | 11% | |
| Protein | 2.12g | 5% | |
| Vitamin C | 20.2mg | 43% | |
| Vitamin A | 0.3mg | 14% | |
| Iron | 1.1mg | 8% | |
| Calcium | 70.6mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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