Watercress Soup recipe

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Watercress Soup

1 oz. Oil
1 Onion, chopped
1 Small Leek, thinly sliced
2 Potatoes, peeled and diced
2 Bunches of Watercress
1½ Pint Vegetable Stock
Ground Black Pepper
¼ Pint Soya Milk


Fry the onion, leek and potatoes in the oil for 5 minutes.
Stir in the watercress, stock and seasoning, cover and simmer for 15 minutes, stirring occasionally.
Blend in a food processor until smooth.
Add the milk and heat through.
Garnish with black pepper and watercress leaves.

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