Watercress Soup

1. 1

   Rinse vegetables and drain well.

2. 2

   Peel onion, garlic and potato.

3. 3

   Coarsely chop onion, leek, garlic, zucchini and potatoes.

4. 4

   Place vegetables in a saucepan, cover with water and boil for 25 minutes until knife-tender.

5. 5

   Rinse watercress well and shake dry.

6. 6

   Remove watercress leaves.

7. 7

   Puree vegetables with immersion blender and season with a pinch of salt.

8. 8

   If the puree is too thick, add a little water.

9. 9

   Bring puree to a boil, add watercress leaves and turn off heat.

10. 10

    Let stand for 5 minutes so that watercress continues to cook.

11. 11

    Serve soup in bowls and top with a drizzle of olive oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.