Prep Time | 20 mins |
Cook Time | 30 mins |
Servings |
people
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Ingredients
- 2-3 bunches watercress
- 2 tbsp Extra virgin olive oil
- 2 large leeks
- 1 large Large onion
- 2 potatoes
- 2 cloves garlic
- 1.5 litres Vegetable stock
Ingredients
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Instructions
- Peel, and chop the potatoes, garlic, onions and leeks.
- In a large saucepan heat the oil and add the chopped vegetables. Cook until the veg is soft
- Add stock and simmer. Add watercress and simmer for further 5 minutes. Season
- Liquidise the soup in a blender and serve.
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