Jul 012010
 
Ingredients

1 tablespoon olive oil
5 cloves of garlic
1 bunch of spring onions
1 bunch of watercress
1 pear
½ teaspoon of ground ginger
1 medium sized potato
750ml of vegetable stock

Method

Chop off the tops and bottoms of the spring onions.

Peel the skin off the garlic cloves and either crush them or chop them up.

Peel the potato and chop it into quarters.

Pour the oil into the pan and put in the spring onion, garlic and potato.

After 5 minutes add the stock and the ginger and boil for 20 minutes.

Peel and chop the pear, turn off the heat and add the watercress and pear to the soup.

Blend it all together until smooth.

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