WATERCRESS AND LEEK SOUP
2 table spoons extra virgin olive oil
1 medium onion, coarsely chopped
2 medium leeks, coarsely chopped
1.25 litres (5 cups) chicken or vegetable stock
1 stick celery, chopped
¼ cup dry green lentils
1 bunch watercress (approx.100g), washed
1 small apple, cored and chopped
2 bay leaves
1 large potato, chopped
Salt and freshly ground black pepper
Pour stock into a saucepan. Add lentils, potatoes, bay leaves, apple and bring to the boil. Cook on a low heat for 20 minutes or until potatoes and lentils are fully cooked.
Meanwhile heat the oil in a frying pan. Sweat the onions and leeks over medium heat, taking care not to brown.
Transfer to the saucepan. Season with salt and black pepper and continue cooking for another 10 minutes or until vegetables are well cooked.
Remove bay leaves.
Pour soup into a food processor, add watercress and blend until your preferred consistency.
Return to the saucepan.
Note: If you would like your soup to maintain bright fresh green colour, do not boil any further. Serve the soup in heated bowls straight away.
Soup will keep well in the fridge for next day or two. However, once it is reheated the soup will lose it lovely green colour, but it still be delicious.