Ingredients for 2
2 tablespoons of organic extra virgin olive oil
1 onion
1⁄2 clove of garlic
1⁄2 celery stalk
1 large courgette
250 ml of water
Sea salt and black pepper
100 g watercress
100 g Greek yoghurt
1 bunch of baby watercress micro vegetables
Preparation
- Heat the olive oil in a pan. Add the onion, garlic and celery, sliced.
- Reduce the heat and simmer, slowly, until the onion is transparent.
- Add the diced courgette, stir-fry for a few minutes.
- Gradually add the water until the courgettes are cooked.
- Season with salt and a little pepper. Add the watercress and cook for a further three minutes. Remove from the heat and leave to cool. Mix in the Greek yoghurt and place in a blender and blend.
- Place in the refrigerator until serving time.
- Serve in small glasses, with a drizzle of olive oil, baby watercress micro vegetables and black pepper.
