Watercress soup

1. Heat sunflower oil in a large saucepan; add onion and leek and cook over medium heat for 4-5 minutes or until softened, stirring occasionally. Add potato and watercress; cook for a further 3 minutes or until watercress wilts, stirring occasionally.
2. Stir in stock and milk. Bring to the boil; reduce heat and simmer, covered, for about 20 minutes or until potatoes are cooked and tender, stirring occasionally.
3. Remove pan from heat; cool slightly. Puree soup in blender or food processor until smooth; return soup to rinsed-out pan. Alternatively, use a hand-held blender to carefully puree soup in pan until smooth. Reheat soup gently until hot, stirring occasionally. Season to taste with black pepper or nutmeg. Serve in warmed soup bowls with a sprinkling of coarsely ground black pepper or freshly grated nutmeg to garnish.

Variations

• Try using chopped fresh spinach in place of watercress, if desired. 4 shallots can be substituted for the onion, if desired.

To freeze, allow pureed soup to cool completely, then transfer to a rigid, freezer-proof container (freeze in individual portions, if desired). Cover, seal and label. Freeze for up to 3 months. To serve, defrost completely, then reheat gently in a saucepan until piping hot.