Watercress, Leek and Coconut Soup

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Melt the oil or ghee in a medium saucepan over medium heat. Add the onion and garlic and cook, stirring frequently, for 3–4 minutes or until transparent. Add the leek, turnip, watercress, coconut milk and stock, then bring to a boil. Reduce the heat to low then simmer, covered, for 20 minutes.

Step 2

Remove from the heat and allow to cool slightly, then purée in a food processor or blender until smooth. Add salt to taste, reheat if necessary, then grind on black pepper, garnish with extra watercress and serve.