A new soup to get us through the winter – not too heavy either. Very easy, a little chopping and ready in about 30 minutes, all told.
1 tbsp. olive oil seasoned with salt and freshly ground black pepper
1 largish onion – roughly chopped
6 oz. leeks – sliced
8 oz. potato – diced
6 oz. watercress
3 cups veg/chicken broth
Juice of 1/2 a lemon
When the oil is nice and hot add the onion and let soften and brown before adding the leeks and potato and stirring for a few minutes.
Then add the watercress and broth, bring to a boil, turn down the heat and simmer for 20 minutes.
Pour in the lemon juice and serve.
