Print Recipe

Watercress Soup

Keyword: Vegan / Gluten Free / Dairy Free
Servings: 4 people

Equipment

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