Courgette and Watercress Soup with Brie Toast
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 6
- Category: Dish Type; Lunch; Main Ingredient; Mains; Meals and Courses; Soups; Special Diets; Vegetables; Vegetarian
Description
This is the kind of soup that’ll leave you feeling satisfied and warm inside.
Ingredients
2 leeks, chopped
2 potatoes, peeled and diced
50 g butter
1 L chicken or vegetable stock
500 g courgettes (baby marrows), diced
1 packet (100 g) watercress (remove large stems)
juice and zest of 1/2 lemon
salt and pepper
1/2 C (125 ml) cream (optional)
Brie toast
1 baguette, sliced
1 wedge of brie, sliced
Instructions
Soup
Sauté the leeks and potatoes in butter, until soft. Add the stock and bring to the boil. Add the courgettes and simmer for about 15 minutes, or until the potatoes are soft. Remove the soup from the heat, add the watercress, cover and allow to stand for 5 minutes. Use a stick blender and pulse until the soup is smooth and velvety. Season with lemon juice and zest and season to taste. If using, add the cream now.
Brie toast
Arrange a bit of brie on each slice of baguette and place under the grill until the bread is crispy and the brie is melted.
Serve the soup with the brie toast and enjoy!
