This soup will make you feel warm without razing the calories bar too much because it doesn’t need any potato, cream or coconut milk to be velvety and delicious.
Winter Savoury is also known as the “bean herb”. I found some in my weekend expedition to a farmers market in “Principe Real” in Lisbon. I called it an expedition because I had to get up at dawn a leave home, hop on a tram, take the ferry and a bus to get there, but it is worth it because I always come home with some new and fresh produce.
Ingredients:
- 400g carrots, peeled and cut in chunks
- 1 medium onion, peeled and cut in chunks
- 1 turnip head, peeled and diced
- 1 medium zucchini, peeled* and diced
- 2 garlic cloves, peeled
- 1 bunch of watercress
- 4 sprigs of winter savoury, leafs separated
- 450g of butter beans (cooked)
- Sal to taste
- Put the carrots, onion, turnip head, zucchini and garlic cloves in a big pot, cover with water and cook till tender.
- Cook the watercress in a small pot in water with salt and reserve.
- Add salt and olive oil to the vegetables in the big pot and blend with a hand blender. Take your time so you can make this base super creamy.
- Taste and rectify if necessary.
- Add the watercress and the water you use to cook it (this way no vitamin or mineral will go to wast).
- Mix the soup and serve.
Keep the soup in the refrigerator. I find it very useful to divide it in individual portions so I don’t have to use a ladle all the time and end up with a big container half empty.
*I peeled the zucchini so I didn’t end up with a greenish soup, but if you can find yellow or any other kind of zucchini or you don’t mind, just cut it in chunks.