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Spinach & watercress soup with feta
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30g mixed seeds
2 tbsp olive oil, plus extra to drizzle
1 medium potato (about 230g), peeled and cut into 1cm cubes
2 medium leeks, finely sliced
25g pack chives
300g Essential Spinach
2 x 100g packs watercress
½ lemon, juice
75g Essential Greek Feta, crumbled
Crusty bread, to serve
1. Heat a large saucepan over a medium-high heat and dry-fry the seeds for 3-4 minutes, until toasted and fragrant; tip into a bowl and set aside. Return the pan to the heat, add the oil, potato and leeks, season and cook, covered, for 2-3 minutes, until starting to soften. Add 1.2 litres water, cover, bring to the boil, then simmer briskly for 10-12 minutes, until the potato is very tender.
2. Add the chives, spinach and watercress to the pan. Cover and steam for 2-3 minutes until just wilted (you may need to do this in batches). Add the lemon juice and whizz using a hand blender (or in a jug blender) until smooth; season and loosen with a little water, if needed. Serve with the feta and toasted seeds scattered over, plus some crusty bread on the side.
Typical values per serving:
Per serving (including bread). 2 of your 5 a day.
This recipe was first published in May 2021.
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