WENDY'S WATERCRESS & LEEK SOUP

Posted On: 2014-07-18 13:17:17
 
 
INGREDIENTS:
55 grams (2oz) butter
2 Kumara, peeled & roughly chopped
2 leeks, cleaned & chopped
115 grams (4oz) watercress, chopped (reserve a few leaves for garnish)
Freshly ground black pepper
850ml (1 1/2 pints) vegetable stock
2 Tablespoons live yogurt
 
DIRECTIONS:
Melt the butter in a heavy-based, lidded pan & add the Kumara, leeks & watercress, making sure all the ingredients are covered with butter.
 
Season with a little black pepper, put the lid on the pan & let the vegetables sweat over a very gentle heat for 20 minutes, giving it a little stir half-way through.
 
Add the stock, replace the lid & let everything simmer for a further 10-15 minutes or until the vegetables are quite soft.
 
Let the mixture cool a little then transfer to a blender, give a good whiz & return to the saucepan.
 
Stir in the live yogurt, add a little more black pepper to taste if required & warm through gently.
 
Serve in soup bowls garnished with watercress leaves & a little more yogurt swirled over the top.
 
The soup can be served warm or cold depending on what you fancy.
 
Why this is good for you:
As leeks are not for the juicer, using them in soup is a great way to obtain their goodness.
 
This soup is rich, creamy & crammed with vitamins & minerals & with the addition of 'live' yogurt, also has some friendly bacteria to help keep the gut healthy.

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