As it is Diabetes Week this week we thought this would be a tasty lunch!
From Diabetic Recipes for One and Two
Watercress Soup
Ingredients
1 head fennel
2 bunches fresh watercress
500ml vegetable stock
200g flageolet beans
sea salt and freshly ground black pepper
1 tbsp pine nuts or sunflower seeds (optional)
Trim and chop the fennel and put it in a large pan.
If you are serving the soup cold, reserve a few leaves for decoration then trim the thickest stalks off the watercress and add to the fennel along with the stock.
Bring to the boil and simmer for 20 minutes, then add the beans and continue to simmer for a fruther 10 minutes.
Meanwhile toast the pine nuts or sunflower seeds under the grill or in a dry frying pan until lightly tanned.
Puree the soup in a food processor and return to the pan and season to taste. If you wish to serve it hot, reheat and serve sprinkled with the pine nuts or seeds.
If you wish to serve it cold, chill for a couple of hours then serve decorated with the remaining watercress leaves.
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