Ingredients
- 1 onion chopped
- 4 1/2 oz green beans trimmed and halved
- 1 garlic clove chopped
- 3 oz watercress
- 24 oz chicken stock
- 1 Tbsp Extra virgin olive oil
- 1 small cucumber chunked
- Pink Himalayan Salt
- black pepper
Instructions
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Heat up the EVOO in a large pan and sauté the onion and garlic for 4 minutes.
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Mix in the chicken stock and raise to a boil. Simmer for 5 minutes.
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Add in the cucumber chunks to the pan and cook for another 3 minutes.
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Add the watercress in and let it wilt. Pour it all into a food processor and blend until fully smooth.
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Fill a small pan with water and bring to a boil. Steam the green beand for 4 minutes or until tender.
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Add to the soup, season and warm through.
Recipe Notes
