Ingredients:
2 tablespoons olive oil
1 onions, chopped
2 large leeks, washed and sliced
2 medium potatoes, diced
2 (15 ounce) cans butter beans, drained
2 bunches watercress, washed and chopped ( about 4 cups packed wt)
4 cups vegetable stock
salt
fresh ground pepper
light cream ( to serve)
Directions:
Saute onion and leeks in a heated oil until soft,about 5 minutes,add potatoes.
Add watercress and stir until wilted,about 3 minutes.
Add stock and beans and reduce heat and simmer for 20 minutes.
Puree soup,season and reheat gently.
Serve with a swirl of cream and a sprinkle of paprika.
Servings: 4
Time preparation: 5 min.
Time total: 35 min.