Watercress and Leek Soup
This delicious watercress and leek soup is full of flavour and packed with nutrition. Leeks add a lovely sweetness to watercress soup, and it's a great way to get an extra portion of leafy greens. This vegan soup is smooth and creamy, and ready to eat in 30 minutes.
Equipment
- Blender or food processor
- large saucepan
Ingredients
- 1 tablespoon olive oil
- 2 leeks
- 200 g potato cut into 1cm dice
- 1 clove garlic peeled and very finely chopped
- 800 ml vegetable stock
- seasoning to taste
- pinch grated nutmeg optional
- 80 g watercress well washed
Instructions
- Trim the leeks and cut lengthways through the centre. Rinse under a tap, pulling back the leaves to ensure that any dirt is removed. Trim into thin slices.
- Heat the olive oil in a large pan over a medium heat. Add the leeks and stir fry for a couple of minutes.
- Add the potato, garlic, seasoning, nutmeg if using and stock to the pan. Bring up to the boil and simmer gently for 15 minutes until the potato is soft to the point of a knife.
- Add the watercress to the pan and simmer for 2 minutes.
- Blitz the soup until smooth. Taste and adjust seasoning if necessary.
Notes
If you prefer, you can switch out the potato for courgette which will also give a nice creamy texture to the soup.
Nutrition
Calories: 102kcalCarbohydrates: 15.4gProtein: 2.4gFat: 3.9gSaturated Fat: 0.5gFiber: 2.1gSugar: 2.2g
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