Winter watercress soup

Serves: 4

Time to make: 25 mins

Ingredients

More weights & measures

1 tablespoon olive oil

1 leek, green tip removed, rinsed, chopped

1 medium potato, peeled, diced

3 cloves garlic, chopped

2 ½ cups skim milk

400g can cannellini beans, drained, rinsed

1 bunch watercress, stringy roots removed, chopped

¼ teaspoon salt

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Instructions

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1 Heat a large saucepan and add oil. Gently fry leek, cover and cook over a medium heat for 6 minutes.

2 Add potato, garlic and milk to saucepan. Heat then keep at a rolling simmer for 10 minutes.

3 Add beans and watercress to saucepan. Cook until watercress starts to wilt.

4 Purée soup in a food processor or with a stick blender. Add salt to season. If soup is too thick, thin with a little water or trim milk. This soup freezes well.

Variations

For a meaty version, add bacon. Chop 4 lean rashers and add to the leek in step 1. Then replace milk with a chicken, lamb or vegetable stock to suit.

Nutrition Info (per serve)

Calories 182 cal

Kilojoules 760 kJ

Protein 12 g

Total fat 4 g

Saturated fat 1 g

Carbohydrates 20 g

Sugar 11 g

Dietary fibre 6 g

Sodium 420 mg

Calcium 290 mg

Iron 2.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.