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.
