This Soup is Great for Your Gut
It's so easy to make and has plenty of health benefits
This creamy watercress, leek and parsnip soup is packed with garden-fresh vegetables. Leeks and watercress provide vitamins A and C, which support normal vision and the normal function of the immune system. Parsnips contribute a smooth, naturally sweet texture and are a source of fibre, making this a wholesome, satisfying choice for any meal.
Serves
4
Prep time
10 mins
Cook time
25 mins
Ingredients
- 80g watercress, roughly chopped
- 2 leeks (approx. 300g), sliced
- 2 parsnips (approx. 200g), peeled and sliced
- Salt and pepper
- Croutons
Method
Bring a one-litre pot of water to a boil and add the parsnips, cook for five to 10 minutes until beginning to soften, then add the leeks.
Simmer until both leeks and parsnips are cooked, about 10 minutes. Take the pot off the heat, add the watercress and allow to wilt slightly, then strain the vegetables from the liquid keeping it to one side to add back in to the soup.
Using either a handheld blender or food processor, blitz the vegetables adding a little of the cooking water in between to thin the mixture out until you reach your desired consistency.
Serve with croutons or warm crusty bread.
