Leafy greens are very satisfying ingredients is soups. They provide lots of nutrients and lovely colors.
Watercress is one of them, which I combined here with thinly sliced lamb leg and pungent roasted garlic for some punch.
- 1 liter (4 cups) chicken or beef stock
- 500 gr (2 cups) watercress (roughly chopped)
- 1 medium sized onion (cut in pieces)
- 2 cloves garlic (crushed)
- 4 thin slices lamb leg
- 60 ml (2 tbsp) olive oil
- 90 gr (3 tbsp) chopped garlic
- Sea salt / pepper
- 1Place the watercress with the broth, onion and garlic in a stockpot.
- 2Bring to a boil, lower the heat and simmer for 15 minutes.
- 3Transfer to an up-right blender and blend smooth
- 4Return to the pot a nd check for taste
- 5Heat the oil in a skillet to high heat and fry the lamb leg in 2 minutes crisp. Remove from the pan and set the heat to medium
- 6Add the chopped garlic and fry, while continuously stirring, the garlic in 1 or 2 minutes golden brown and fragrant.
- 7Place a slice of the lamb leg in a soup bowl or plate, top with the soup and sprinkle some roasted garlic over the meat
- 8Serve piping hot.
- Total Fat16.6 g26%
- Sat. Fat5.8 g29%
- Sodium354.0 mg15%
- Carbs27.7 g9%
- Fiber2.2 g9%
- Protein40.5 g81%