Potato, leek and watercress soup
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Time to make:
$2.64 per serve
(at time of publication)
Full ingredients list:
- 1 leek, white part only, chopped
- 3 medium potatoes, peeled, diced
- 3 cloves garlic, chopped
- 1 1/2 cups skim milk
- 1 1/2 cups reduced-salt vegetable stock
- 400g can cannellini beans, rinsed
- 2 cups watercress, roots removed, chopped
- 4 small wholegrain bread rolls
Nutritional information (per serve)
Instructions and steps:
Step 1 Spray a large saucepan with oil and place over medium-high heat. Gently fry leek, then cover and cook for 5 minutes.
Step 2 Add potatoes, garlic, milk and stock to saucepan. Simmer for 10 minutes.
Step 3 Add cannellini beans and watercress to saucepan. Cook until watercress starts to wilt.
Step 4 Purée soup in a food processor or with a stick blender until smooth (if soup is too thick, add a little more milk). Garnish with freshly ground black pepper and extra watercress and serve with bread rolls.
Add broccoli florets in step 1 or peeled, chopped celeriac in step 2. Sprinkle with chopped chives before serving.
About this recipe
First published: July 2011