Broccoli and Watercress Soup
A rich and hearty soup with broccoli, leek and potaotes that's healthy and vegan, it's easy to prepare and contains plenty of vitamins and minerals. What's not to love?
Arich and hearty vegan soup – filling and nourishing, it contains all the good stuff from A to Z: vitamin A to zinc.
- 50 gOnions, peeled and diced
- 1clove Garlic, peeled and chopped
- 20 gOlive Oil
- 50 gLeek, sliced
- 50 gPotatoes, peeled and cut into 1cm cubes
- 1 LVegetable Stock
- 250 gBroccoli
- 150 gWatercress
- (Small Ones) Watercress Leaves
- For garnish Sour Cream
- To Taste Salt & Pepper
1) Put the onions and garlic with olive oil in a microwave safe bowl and cook in the microwave oven on MICRO POWER High for 2 minutes until fragrant.
2) Remove from the microwave oven. Add in the leeks and potatoes and vegetable stock.
3) Cut the broccoli into smaller pieces and discard the stalk. Add in the broccoli and boil in the microwave oven on MICRO POWER High for 5 minutes, or until the broccoli is fully cooked.
4) Add in the watercress. Grind and blend the mixture on high with the hand blender until very smooth. Season with salt and pepper. Garnish with sour cream and watercress leaves before serving.
Tips: Blend a generous sprig of Italian parsley into the soup for an additional boost of vitamin C.
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