This article was written for Annabel & Grace, which is now part of Rest Less.
Am talking healthy eating after 50. Or in my case, well over 60. I’m having trouble shifting the pandemic poundage that seems to have appeared around my middle. So have turned to homemade soups in order to return to the trimmer look I was so enjoying a couple of months ago (before I began regularly enjoying plain KitKats, moreish Pipers Cheese & Onion crisps and extra glasses of organic red!).
Leek, pea and watercress soup
4
servings10
minutes22
minutesLow in calories and fat but definitely not in taste.
Ingredients
1 tbsp olive oil , plus a drizzle to serve
2 leeks , finely sliced
4 small garlic cloves , crushed
650-800ml hot veg stock
80g watercress
400g frozen peas
1 small lemon , zested and juiced
small bunch of parsley , finely chopped
Directions
- Heat the oil in a large saucepan over a medium heat. Add the leeks and garlic and fry for 7-10 mins or until softened and translucent.
- Pour in the hot stock and simmer for 5-10 mins. Stir through the watercress, reserving a few leaves for garnish, then the peas, and cook for 5 mins until wilted. Use a hand blender or processor and whizz until smooth. Stir through the lemon juice and zest, then season to taste. Stir through half the parsley. Ladle into bowls and top with the remaining parsley, reserved watercress and a drizzle of olive oil. Swirl through some crème fraîche, then serve with crusty bread, if you like.
Notes
- Freezable, dairy-free, egg-free, healthy, vegan, vegetarian