Save to your scrapbook
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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 Tue Jun 01 08:06:10 BST 2021.
Average user rating