Gruyère & vegetable soup
Roz Denny creates a delicously rich, wintry and cheesy soup – serve with a hunk of crusty bread
Leek, pea & watercress soup
Serves 4
Easy
Prep:
Cook:
Pack in the goodness with this vibrant green soup, packed with leeks, peas and watercress. It's tasty and healthy too, both low in calories and fat
Skip to ingredients
- 1 tbsp olive oilplus a drizzle to serve
- 2 leeksfinely sliced
- 4 small garlic clovescrushed
- 650-800ml hot veg stock
- 80g watercress
- 400g frozen peas
- 1 small lemonzested and juiced
- small bunch of parsleyfinely chopped
- dairy-free crème fraîcheand crusty bread, to serve (optional)
Nutrition: Per serving
- kcal154low
- fat5glow
- saturates1g
- carbs15g
- sugars9g
- fibre9g
- protein8g
- salt0.5g
Method
step 1
Heat the oil in a large saucepan over a medium heat. Add the leeks and garlic and fry for 7-10 mins or until softened and translucent.
step 2
Pour in the hot stock and simmer for 5-10 mins. Stir through the watercress, reserving a few leaves for garnish, then the peas, and cook for 5 mins until wilted. Use a hand blender or processor and whizz until smooth. Stir through the lemon juice and zest, then season to taste. Stir through half the parsley. Ladle into bowls and top with the remaining parsley, reserved watercress and a drizzle of olive oil. Swirl through some crème fraîche, then serve with crusty bread, if you like.
