Name: Watercress Soup
Yield: 4 people
Ingredients: 3 Leeks ((white part only)); 4 Potatoes; 1 litre Vegetable Stock ((fresh or from a cube)); 2 bunches Watercress; 2 Cloves Garlic ((Crushed))

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Watercress Soup

Keyword: Vegan / Gluten Free / Dairy Free

Servings: 4 people

Equipment

Large pan
Blender

Ingredients

3 Leeks (white part only)
4 Potatoes
1 litre Vegetable Stock (fresh or from a cube)
2 bunches Watercress
2 Cloves Garlic (Crushed)

Instructions

Slice leeks in half lengthways and wash off any mud then thinly slice into half-moons. Peel and chop potatoes into small 2cm cubes
Heat 2 tbsp olive oil in a large pan over medium heat. Add potatoes and leeks and fry for 3 minutes
Pop a lid on and turn down the heat. Leave vegetables to steam for 15 minutes stirring occasionally to ensure they don’t stick
Pour the stock over and add the watercress. Bring to a boil and simmer for 10 minutes until the potato is really soft
Blitz in a blender until smooth then per back into the saucepan and season to taste
Serve with a couple of slices of my seedy nut bread