Leek and watercress soup
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | tablespoon | Vegetable oil |
| 5 | mediums | Leeks; (4 cups), chopped |
| (white and pale green parts only) | ||
| 1 | medium | Onion (1 cup); peeled and chopped |
| 1 | large | Potato (1 cup); peeled and diced |
| 1 | bunch | Watercress (2 cups); trimmed and chopped |
| 5 | cups | Vegetable stock or water |
| 2 | tablespoons | Vegetarian Worcestershire sauce |
| Salt; to taste | ||
| Freshly ground black pepper; to taste | ||
| Chopped chives for garnish | ||
Directions
6 SERVINGS DAIRY-FREE
IN LARGE POT, heat oil over medium heat. Add leeks and onion and cook until tender, stirring occasionally, about 10 minutes. Add potato and watercress.
Cook until wilted, stirring occasionally, 5 minutes. Add stock, bring to a boil. Reduce heat and simmer until potato is tender, about 30 minutes. Stir in Worcestershire sauce and season with salt and pepper.
In food processor or blender, puree soup in batches. Serve warm or chilled garnished with chopped chives if desired.
Can be made the day before or frozen for up to 1 month.
PER SERVING: 255 CAL.; 7G PROT.; 7G TOTAL FAT (1G SAT. FAT); 43G CARB.: 0 CHOL.; 1,377MG SOD.; 4G FIBER.
Converted by MC_Buster.
Recipe by: Vegetarian Times, November 1998, page 44 Converted by MM_Buster v2.0l.