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Watercress Soup with Chilli Flatbreads
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This simple soup, with its clean, peppery watercress taste, is ideal for a warming, nutritious lunch, served with spicy flatbreads.
Try making chunky croutons using leftover bread. Toss cubes of bread in a little olive oil, dried mixed herbs and seasoning. Toast in a hot oven for 5 minutes or until golden brown and crunchy.
Crisp, unoaked white wine is a great match for this simple soup.
Typical values per serving:
This recipe was first published in April 2007.