Watercress Soup

PennyBy Penny    

September 25, 2015

oanne, I’ve never made a mint jelly so can’t advise on a specific recipe but there are lots on line including a Nigella one . Penny


25g of butter

1 leek finely chopped

350g peeled diced potatoes

750ml veg stock ( homemade if you have it )

2 bags of watercress

Salt and pepper

A little cream ( optional )


1Melt the butter in a large pan

2Sauté the leeks until softened but not coloured

3Add in the potatoes and coat in the butter

4Add in the hot stock , put a lid on it and let the potatoes cook for about 15 minutes

5Now add in the watercress , reserving a little for garnish . Replace the lid and cook for no more than 5 minutes

6Season and blitz

7Serve with a little cream and fresh watercress garnish

8Can be frozen . I wouldn't cook in a slow cooker because you may loose the vibrant colour