Ingredients
- 300 g of spinach, washed
- 400 g of potatoes, peeled and diced
- 1 tbsp of sunflower oil
- 0.5 tsp of cumin seeds
- 1.5 litres of vegetable stock, made from 2 stock cubes
- 85 g of watercress, washed
- 1 handful of croutons
- 256 ml of morrisons for farmers single cream 300ml, 6 tbsp to serve
- 1 medium of leek, trimmed and finely chopped
Method
Step 1
Heat the oil in a pan and add the leek, potato and cumin seeds. Cook over a medium heat until the leeks have softened but not browned.Step 2
Pour in the stock, bring to the boil, reduce the heat and simmer gently for 10 minutes. Season to taste.Step 3
Add the watercress and spinach. Cover and cook for 1 minute, until the leaves wilt but keep their colour.Step 4
Remove from the heat, add the Elmlea and blend using a stick blender or food processor until smooth.Step 5
Reheat gently, but don’t allow the soup to bubble as the cream might split. Serve with a swirl of Elmlea on top and a few croutons.