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- Mother's Day Recipes
Watercress and Spinach Soup
Watercress and Spinach Soup
By Morrisons
Published on 09 June 2019
This soup recipe is quick and easy to make, and is sure to impress whether you're making it as a light meal or a starter.Time and servings
30 minsTotal time
6Servings
10 minsPrep time
20 minsCooking time
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.