Winter watercress soup
(at time of publication)
- 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
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.
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)
Total fat 4g
–Saturated fat 1g
Dietary fibre 6g
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