Watercress & leek soup

Preparation: 10 minutes. Cooking: 35 minutes.


  • Leeks (450g/1lb), washed and chopped
  • 2 handfuls of watercress, destalked and chopped
  • 2 medium potatoes, peeled and chopped
  • Butter (55g/2oz)
  • Vegetable stock (840ml/1.5 pints)
  • Double cream (140ml/0.25 pint)
  • Salt and black pepper
  • Watercress leaves to garnish

Serves 4–6


  1. Melt the butter in a large pan. Add the leeks, potatoes and watercress, and stir well.
  2. Add a good pinch of salt. Then cover the pan and cook the vegetables over a low heat for about 20 minutes, stirring occasionally.
  3. Add the stock and 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, then return it to the pan.
  6. Stir in the cream, season with salt and pepper to taste and reheat gently.
  7. Garnish with watercress leaves and serve.

Leave the soup in the fridge overnight to improve the flavours.


Suitable for:

  • people with a dry or sore mouth
  • people with problems chewing or swallowing

Nutritional information (per portion)

Energy 275kcal; Protein 4.4g; Total fat 21.2g (of which saturates 12.9g); Carbohydrate 18.1g; Fibre 3.3g