Serves 4
Prep and cooking 40 min
Ingredients:
- 200g watercress (use both stalks and leaves)
- 150g leeks
- 200g celeriac
- 350g potatoes
- 2 cloves garlic
From the cupboard:
- Cooking oil
- Salt to taste
- 1 teaspoon dried thyme
- Blue cheese (optional) or cream (optional)
To serve:
- croutons
Method:
- Chop all the veg and start stir frying them in the following order: celeriac, leek, watercress, potatoes. Stir fry for 10 minutes
- Season with salt and thyme
- Add about 1.5 l of boiling water (or 4 soup bowls) into the cooking pot and stir for a bit. Leave to cook until potatoes and watercress stalks are well cooked.
- Using hand blender blend the soup well. There might be some watercress strings stuck onto the blender head.
- Serve with a piece of blue cheese or double cream.
Recipe design by Pavlina