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Watercress Soup with Lamb and Roasted Garlic

Watercress Soup with Lamb and Roasted Garlic

9 reviews
READY IN 35 minutes
PREP TIME 15 minutes
COOK TIME 20 minutes
SERVINGS serves 4

 Leafy greens are very satisfying ingredients is soups. They provide lots of nutrients and lovely colors.

Watercress is one of them, which I combined here with thinly sliced lamb leg and pungent roasted garlic for some punch.  

Ingredients

  • 1 liter (4 cups) chicken or beef stock
  • 500 gr (2 cups) watercress (roughly chopped)
  • 1 medium sized onion (cut in pieces)
  • 2 cloves garlic (crushed)
  • 4 thin slices lamb leg
  • 60 ml (2 tbsp) olive oil
  • 90 gr (3 tbsp) chopped garlic
  • Sea salt / pepper

Directions

  • 1Place the watercress with the broth, onion and garlic in a stockpot.
  • 2Bring to a boil, lower the heat and simmer for 15 minutes.
  • 3Transfer to an up-right blender and blend smooth
  • 4Return to the pot a nd check for taste
  • 5Heat the oil in a skillet to high heat and fry the lamb leg in 2 minutes crisp. Remove from the pan and set the heat to medium
  • 6Add the chopped garlic and fry, while continuously stirring, the garlic in 1 or 2 minutes golden brown and fragrant.
  • 7Place a slice of the lamb leg in a soup bowl or plate, top with the soup and sprinkle some roasted garlic over the meat
  • 8Serve piping hot.

Tags

Nutrition Facts

  • Calories
    413.8
    21%
  • Total Fat
    16.6 g
    26%
  • Sat. Fat
    5.8 g
    29%
  • Sodium
    354.0 mg
    15%
  • Carbs
    27.7 g
    9%
  • Fiber
    2.2 g
    9%
  • Protein
    40.5 g
    81%

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26 March
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