Watercress and leek soup

1. Melt the butter in a large saucepan. Add the washed and chopped leeks, potato and watercress, and stir well.
2. Add a good pinch of salt. Then cover the pan and allow the vegetables to cook over a low heat for about 20 minutes, stirring occasionally.
3. Add the stock, bring to simmering point, cover and simmer for a further 10–15 minutes until the vegetables are tender.
4. Remove from the heat and allow to cool.
5. Liquidise the cooled soup with a food processor or blender, and then return to the saucepan.
6. Stir in the cream, season with salt and pepper to taste and reheat gently.
7. Serve with a sprig of watercress.

Benefits

• Suitable for people with a dry or sore mouth
• Suitable for people with sickness or nausea
• Suitable for people with problems chewing
• Suitable for vegetarians
• Suitable for people with loss of weight or appetite

Nutritional information

Energy 410.51kcal; Protein 5.49g; Total fat 33.11g (of which saturates 20.19g); Carbohydrate 23.42g; Fibre 4.29g