recipeName: chilled watercress and spinach soup
ingredients: 2 tablespoons olive oil 1 small onion (peeled and chopped) 1 small potato (peeled and diced) 3 cups watercress (washed and thicker stalks removed) 1 cup spinach 2½ cups low sodium vegetable stock salt and black pepper ½ teaspoon lemon juice
steps: in a pan, heat the olive oil and add the onion and potato. sauté for 5-7 minutes until the vegetables are soft but not brown. add the watercress and spinach, season well. cover with the stock and cook for 4 minutes or until the leaves have wilted. remove and cool. add in the lemon juice and puree the soup. cover and refrigerate overnight. serve chilled.
NER: olive oil onion potato watercress spinach vegetable stock salt black pepper lemon juice