Watercress and Leek Soup

I was inspired by a recipe in the October 2012 volume of Vegetarian Living, but as usual, I adapted it for our tastes. It’s really sweet and tasty, perfect for a cold night, and great with some homemade bread. This recipe makes enough for two, but it’s easily multiplied.

 

Ingredients:

oil

1 red onion

1 leek

1 tbsp maple syrup

1 vegetable stock cube

5-6 cups water

75 g pea shoots

75 g watercress

1/8 – ¼ cup cream (I use Oatly oat cream)

 

Instructions:

1. Warm the oil in a saucepan. Peel and dice the onion and leek and lightly cook them in the oil. Add the maple syrup and caramelise.

2. Add the stock cube and break it up, cook for a couple of minutes, then add the water and cook for 5-8 minutes.

3. Add the shoots and watercress and cook for another 5 or so minutes.

4. Blend with a hand blender until smooth, then stir in the cream.