Watercress & leek soup

Serves 4–6. Preparation 10 minutes. Cooking 35 minutes.


  • Leeks (white part only), washed and chopped (450g/1lb)
  • 2 bunches of watercress, washed, trimmed, destalked and chopped
  • 2 medium-sized potatoes, peeled and chopped
  • Butter (55g/2oz)
  • Vegetable stock (840ml/30floz)
  • Double cream (140ml/5floz)
  • Salt and black pepper
  • Watercress sprigs to garnish


  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.


Suitable for:

  • people with loss of taste or smell
  • people with a dry or sore mouth
  • people with sickness or nausea
  • people with problems chewing
  • vegetarians.

Nutritional information

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

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