Clean the potato and cut into chunks Peel and chop the onion Rinse and slice the leeks chop the basil leaves 1 Combine the stock, potatoes and onions in a large saucepan. 2 Cook until the potatoes are tender (about 20 minutes) 3 Heat oil in a non-stick frying pan and saute leeks for 10 minutes until almost tender. 4 Add the basil and watercress and cook for a further 5 minutes. 5 Puree the soup in a blender 6 Add black pepper 7 Return to the pan and heat gently, then serve
137 calories 5.1g protein 24.9g carbohydrates
6.9g sugars 2.7g fat (0.4g saturates) 0.2g sodium 6.4g dietary fibre
Your Summer Soup is ready. Buon appetito!
Related recipes: Kaz, Healthy, Soups, Vegetarian
Season specials: Easter Recipes, Passover Recipes, Christmas Recipes, Season Recipes, Xmas Recipes