Leek and potato soup with watercress and peas.
Watercress and seeded granary bread from the Winchester Farmers Market.
This is get well soup to ward off winter colds, lots of garlic and full of goodness.
Watercress has lots of healthy properties, a great source of vitamins C, B1, B6, K, E, Iron, Calcium, Magnesium, Manganese, Zinc, and Potassium!
By weight, Watercress has more calcium than milk, more vitamin C than an orange and more absorb able Iron than Spinach.
Cut one big leek in half along the length and wash out any soil.
chop into small slices.
Heat a big saucepan with a little oil and add the leeks, place on the lid so that they cook and soften rather than crisp and fry.
After a few minutes add the potato chopped into very small chunks and top up with boiling water.
Add vegetable stock or stock cube to pan and simmer.
after about ten minutes of gentle simmering the potatoes should be near cooked (depends on size of potatoes, check with knife)
add chopped watercress and frozen peas,
stir in garlic puree, or if using fresh chopped garlic add just before pouring in the water.
gentle cook for another five minutes
Blend soup until fairly smooth a few lumps are OK.
Serve with lots of black pepper.
This would also go great with a bit of mint or coriander.