Leek, Pea and Watercress Soup

What can be more satisfying than a smooth, velvety, vibrant green, delicious soup on a cold winter’s day? 

It’s quick, super easy and can be enjoyed by the whole family. One-pot cooking to save you a load of washing up and a great immune booster.

This soup is packed with so much goodness – you wouldn’t even know it! Head over to our Instagram page to find out how amazing the ingredients in this soup are for your body. Click the big blue “Follow on Instagram” button on the right-hand side of your screen.

Go and warm your soul with this one.

CHILD-FRIENDLY VERSION

Time: 25-30 mins

Servings: 3-4 toddler portions

INGREDIENTS:

– 1 tbsp olive oil

– 1 leek (diced)

– 1 small potato (diced)

– 1 cup peas (I prefer using petit pois) 

– 1/2 cup chopped watercress

– 1 handful of cauliflower florets (optional)

– a pinch of dry thyme

– a pinch of paprika

– 1/4 tsp turmeric

– 1/4 tsp garlic

– 1/4 tsp ginger

– water (enough to cover 1 cm above the vegetables – add more water if you prefer a runnier consistency)

– small pinch of seaweed salt (optional)

– small pinch of black pepper

– 2 tbsp chopped parsley

HOTTER VERSION

Time: 25-30 mins

Servings: 2 adult portions

INGREDIENTS:

– 2 tbsp olive oil

– 1.5 leeks (diced)

– 1 medium potato (diced)

– 1 cup peas (I prefer using petit pois)

– 1 cup chopped watercress

– 1 large handful of cauliflower florets (optional)

– 1 tsp dry thyme

– 1 tsp paprika

– 1/4 tsp turmeric

– 1/2 tsp garlic

– 1/2 tsp ginger

– water (enough to cover 1 cm above the vegetables – add more water if you prefer a runnier consistency)

– 1 dry red chilli (optional)

– salt and black pepper powder (to taste)

– 3 tbsp chopped parsley

METHOD:

1. Add the olive oil to a pan.

2. When the oil is hot, add the leeks and sauté for 5 minutes. If you’re making the hotter version, add the dry red chilli.

3. Add potato, cauliflower, dry thyme, paprika, turmeric, garlic, ginger – sauté for a minute.

4. Add water, salt (if using) and black pepper powder. Bring to boil and simmer for 10-15 minutes until the vegetables have softened.

5. Add peas, watercress and parsley. Cook for further 5 minutes.

6. If using a dried red chilli, remove it at this point. Take the pan off the heat, blend and serve.

If you prefer extra heat, you can add freshly chopped green chillies on top!

Enjoy!

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