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Watercress Soup

Yields1 Serving

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 .

 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 )
1

Melt the butter in a large pan

2

Sauté the leeks until softened but not coloured

3

Add in the potatoes and coat in the butter

4

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

5

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

6

Season and blitz

7

Serve with a little cream and fresh watercress garnish

8

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