Watercress and Baby Leek Soup

This recipe is taken from:

 

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Ingredients

  • 55g (2oz) organic butter
  • 2 sweet potatoes, peeled and roughly chopped
  • 5 baby leeks, cleaned and chopped
  • 115g (4oz) watercress, de-stalked and chopped (reserve a few leaves for garnish)
  • Freshly ground black pepper
  • 850ml (1 1/2 pints) vegetable stock
  • 2 tbsp live yogurt

Instructions

  • Melt the butter in a heavy-based, lidded pan and add the sweet potatoes, leeks and watercress, making sure all the ingredients are covered with butter. Season with a little black pepper, put the lid on the pan and let the vegetables sweat over a very gentle heat for 20 minutes, giving it a little stir half-way through.
  • Add the stock, replace the lid and let everything simmer for a further 10-15 minutes or until the vegetables are quite soft.
  • Let the mixture cool a little then transfer to a blender, give a good whiz and return to the saucepan.
  • Stir in the live yogurt, add a little more black pepper to taste if required and warm through gently.
  • Serve in soup bowls garnished with watercress leaves and a little more yogurt swirled over the top.

    The soup can be served warm or cold depending on what you fancy.

Why this is good for you

As leeks are not for the juicer, using them in soup is a great way to obtain their goodness. This soup is rich, creamy crammed with vitamins and minerals and with the addition of 'live' yogurt, also has some friendly bacteria to help keep the gut healthy.
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