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British watercress takes centre stage in this simple soup. Ladle into bowls, top with a drizzle of cream, and serve with warm crusty bread.
1 tbsp olive oil
1 large leek, washed and finely chopped
2 cloves garlic, crushed
2 potatoes (about 450g), peeled and diced
1 litre hot vegetable stock
2 x 100g bags watercress
Typical values per serving:
Per serving 1225kJ
1 of your 5 a day
This recipe was first published in June 2021.