Liz’s super-soups – week three.
Serves 4 Prep: 10mins Cooking: 10mins
Per serving: 136 calories, 5.0g fat, 1.1g saturates, 14.3g carbohydrate, 9.3g protein, 7.6g fibre, 0.27g salt
Contains and over a third of the RDA for vitamin C and folic acid, and also counts as two of your 5-A-DAY
1 tbsp olive oil
2 leeks, sliced
400g frozen peas
600ml vegetable stock
1 sprig of fresh mint
1 (100g) pack watercress
150ml semi skimmed milk
1. Heat the oil in a large pan, add the leeks and sauté for 3mins or until soft. Add the peas and stock and slowly bring to the boil. Cover and simmer for 5 mins or until the peas are tender.
2. Add the watercress and simmer for a further 2 mins.2 Transfer to a blender, add the milk and whizz until just smooth or longer if you prefer a smoother soup. Gently reheat before serving.