In my opinion, this delicious seasonal soup is one that's hugely underrated. It's a stunning, vibrant green, super-fresh, an absolute cinch to make, and oh-so-nourishing. It’s also a perfect transitional soup to take you towards the heartier broths of winter.
This recipe uses leeks, which are in season at the same time as watercress. They yield a milder flavour than onions, and work beautifully with the peppery watercress. Finished with a warming grating of nutmeg, and a kick of black pepper, this makes for an ideal autumn lunch.
1 tbsp vegan butter
1 tbsp olive oil
1 medium potato, peeled and diced
2 leeks, sliced, dark green parts discarded
300g fresh watercress
¼ tsp grated nutmeg
750ml good vegetable stock
100ml oat cream
Few sprigs fresh watercress
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