Mmmmmmmmmmm….it’s winter! This must be one of my favorite flavor combinations as far as soup goes! It’s creamy, filling and so tasty. The watercress also gives it a peppery tang.
It’s a one pot wonder and in under an hour, you have a really tasty dish!
Watercress, leek and potato soup
Ingredients
50g of butter
100g of watercress
800g of washed and cut leeks
6 medium potatoes (about 1kg) peeled and cut into discs
2L of good quality vegetable stock
Salt and pepper
Method
In a pot, add the butter and leave to melt, wait until it starts to foam, add your leeks and watercress. Sauté slightly.
Now add your potatoes and give it a big stir. Allow it to sauté and keep stirring it to avoid it sticking to the base of the pot.
Add your stock and bring it up to the boil.
I then turn it down to a simmer, and in about 30 minutes your potatoes will be soft enough to blend the entire mix.
Add to a blender in batches and blend until smooth. I season with pink Himalayan salt and fresh black pepper.
A little tip to keep soups interesting is adding a pesto drizzle instead of cream when you serve it.
I made a quick sundried tomato and pea pesto to serve with this soup.
The base for pesto is always the same
- Olive oil
- Parmesan
- Pine nuts (or blanched almonds)
- Garlic
- A herb of choice, and
- Seasoning
I find that you don’t need to use herbs, as pulses, like peas and edamame work really well in place of them. Sundried tomatoes take on an almost “meaty” texture, so it tricks your mind into thinking that the soup might be meat based!
Bon appetite ❤️🍴
food by jill 