Watercress soup with labneh and spiced oil
- April 2015
- Serves 4 as a starter
- Hands-on time 20 min, simmering time 15 min, plus 12 hours chilling
This vegetarian watercress soup recipe is served with a Mediterranean-style with homemade labneh and an aromatic spiced oil.
- Vegetarian recipes
- 24.5g (8.8g saturated)
- 39g (8.5g sugars)
Whizzing the watercress in batches keeps the soup a fresh green colour.
Make the soup the day before and keep in the fridge, then reheat to a rolling boil when ready to eat. Or freeze for up to 1 month in a sealed container. The soup will lose a little vibrancy, so you’ll need to season again before serving. You can start making the labneh up to 3 days ahead – the longer you drain it, the thicker it will become.
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