Watercress and mint soup with goat’s cheese crostini

  • serves 6
  • Easy

Soup is a great starter to serve for entertaining as you can make ahead and just reheat to serve. This watercress and mint soup comes topped with a creamy goat's cheese toast.



  • butter 3 tbsp
  • onion 1 large, chopped
  • potato 1 large, peeled and diced
  • vegetable stock 1 litre
  • watercress 250g, woody stems removed
  • mint 15g, leaves only
  • baguette 6 slices, toasted
  • olive oil
  • firm goat’s cheese 50g, sliced
  • orange zest  to decorate (optional)


  • Step 1

    Heat the butter in a pan and add the onion with some seasoning. Cook for 10 minutes then add the potato and stock and bring to the boil. Turn the heat down and simmer for 10 minutes. Add the watercress and simmer for 2 minutes then add the mint and blend in a food processor.

  • Step 2

    To make the crostini, brush the bread with oil and top with a slice of cheese. Pour the soup into bowls and top with a crostini, sprinkled with orange zest if using.

Nutritional Information

  • Kcals 273
  • Carbs 24.3g
  • Protein 10.9g
  • Fat 15.4g
  • Salt 14.87g
  • Fibre 2g