Name: Watercress Soup
Ingredients: 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 )

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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 .

Yields1 Serving

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 )

Melt the butter in a large pan

Sauté the leeks until softened but not coloured

Add in the potatoes and coat in the butter

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

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

Season and blitz

Serve with a little cream and fresh watercress garnish

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

CategorySoup

Ingredients