Classic Watercress Soup
You will need
2 tablespoons vegetable oil
1 leek, trimmed and sliced
1 potato (about 250g), peeled and finely sliced
600ml vegetable stock
Salt & freshly ground black pepper
Freshly ground nutmeg
Heat the oil and sauté the leek and potato for 3 minutes or until soft, but not coloured. Add the stock, season and simmer for 7 minutes until the potatoes are soft and breaking up.
2. Add the watercress, return to the boil and simmer for 2 minutes.
3. Remove from the heat and blitz with a hand blender until velvety smooth. Adjust the seasoning and add grated nutmeg to taste.
4. Ladle into bowls and serve with watercress and cheese scones.
Recipe courtesy of www.watercress.co.uk
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