By Holly Davis



Cool and Creamy Watercress Soup

Yield: 6 servings

•   2 Tablespoons olive oil
•   6½ ounces leeks, white part only, finely sliced
•   3 cloves garlic, finely chopped
•   ½ teaspoon nutmeg, grated
•   5 ounces watercress, washed well and roughly chopped
•   5 ounces spinach, washed well and roughly chopped
•   8 cups strong stock
•   7 fluid ounces soy milk
•   1 teaspoon sea salt
•   ¼ teaspoon freshly ground black pepper, or to taste

Heat a deep pan and add the olive oil. Sauté the leeks until golden brown. Add the garlic and cook 5 minutes. Sprinkle in the nutmeg and stir. Add the watercress, spinach and salt. Turn the heat up a little. Cook until watercress and spinach are bright green and collapsed. Blend the watercress mixture until smooth and add the cold stock and soy milk and blend again. Refrigerate until ready to serve. Season with pepper and serve cold.