Watercress, leek and potato soup

Serves 4

INGREDIENTS

2 tbsp rapeseed oil

2 leeks, dark green parts removed, chopped

Sea salt and ground black pepper

400ml vegetable stock

1 large potato, peeled and chopped

3 bunches watercress, first reserve some leaves for garnish and then remove thick ends and chop the rest

METHOD

• In a medium saucepan heat 1 tbsp oil.  Add leeks and season to taste.  Cook, stirring occasionally until tender.  Add stock, all but one handful of potatoes, and 1-litre water.  Bring to boil, reduce to simmer and cook partially covered until potato is tender.
• Meanwhile, cook the reserved potato in some boiling salted water until tender.
• Add watercress to the soup and cook until bright green and tender.  Process either with a stick blender or in a food processor until smooth.  Check and adjust seasoning.
• To serve; stir the separately cooked potato through the soup.  Pour into bowls and top with the reserved watercress.  Finish with some rapeseed oil.