Watercress soup

1. 1

   Line a large pan with olive oil and put in the dried chili

2. 2

   Chop up the potatoes and the leeks and put into the pan

3. 3

   Fry the leeks and potatoes in the pan for approximately 3 minutes

4. 4

   Add the litre of boiling water and the 2 stock cubes to the pan and bring it to the boil

5. 5

   Season with some black pepper.

6. 6

   Turn the heat down and leave to simmer for about 20 minutes

7. 7

   After 20 minutes, add the 2 bags of watercress and press down into the water.

8. 8

   Bring the water to the boil again

9. 9

   Turn the water down to simmer again and leave for about 5 minutes

10. 10

    Finally, blend the soup so that there are no lumps, serve and enjoy the compliments!

* Per serving · 4 servings · Values may vary.

No additional tips available.