Recipes

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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