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30 minutes
Prep: 5 minutes
Cook: 25 minutes
86 calories per serving view nutrition facts
8 servings
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| 1 | pound | leeks | trimmed, washed, sliced |
| 2 | packages | watercress | washed |
| 1/2 | ounce | margarine | |
| 3 1/2 | cups | stock | |
| 1 | teaspoon | cornstarch | |
| 1 | x | salt and black pepper |
Fry leeks and watercress in margarine in a large pot over a low heat for 15 minutes.
Keep a lid on the pot, but stir occasionally, don't let it brown.
Add stock, bring to a boil and simmer for 10 minutes.
Dissolve cornstarch in a little cold water and add to the soup.
Blend till smooth, reheat and serve.
| % Daily Value* | |
| Total Fat 3.0g | 4% |
| Saturated Fat 1.0g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 180mg | 8% |
| Total Carbohydrate 12.0g | 4% |
| Dietary Fiber 1.0g | 4% |
| Sugars 4.0g | |
| Protein 4.0g | 7% |
| Vitamin A | 20% | Vitamin C | 12% | |
| Calcium | 4% | Iron | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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