Classic Watercress Soup
This recipe is suitable for vegans. If you prefer you can use a small sliced onion in this recipe instead of the leek.
Prep: 10 mins Cooking: 12mins Serves 4
Per serving: 130 calories, 6.9g fat, 0.7g saturates, 0.47g salt. Counts as 1 of your 5-a-day
Ingredients
- 2 tbsp vegetable oil
- 1 leek, trimmed and sliced
- 1 potato (about 250g), peeled and finely sliced
- 600ml vegetable stock
- salt and freshly ground black pepper
- 300g watercress
- freshly ground nutmeg
Procedure
- Heat the oil and saute the leek and potato for 3 mins or until soft, but not coloured.
- Add the stock, season and simmer for 7 mins, until the potatoes are soft and breaking up.
- Add the watercress, return to the boil and simmer for 2 minutes.
- Remove from the heat.
- Blitz with a stick blender until velvety smooth.
- Adjust the seasoning and add grated nutmeg to taste.
- Ladle into bowls and serve with watercress and cheese scones.