adapted from mark hix’s ‘easy everyday british’

ingredients for 4-6
250g watercress, washed (or spinach)
2 tbsp vegetable oil for frying
1 leek, trimmed, chopped, washed
1 floury potato, washed, peeled and diced
2 pints veg stock (for 3-4, use about 700-800 ml)

prep:
heat oil in a large pan, add leek and potato, cover and cook on gentle heat for 10 mins to soften w/out browning or overdoing
meanwhile, remove stalks from watercress or spinach

add the vegetable stock to the pan with salt and pepper and bring to boil to simmer for about 10 mins

add watercress/spinach stalks and simmer for another 5 mins

remove from heat and add watercress/spinach leaves then blitz with a blender or hand whisk until smooth

reheat and check salt/pepper seasoning

serve with pieces of goat’s cheese or roasted pumpkin seeds, and plenty of warm white bread eg. if this is a main course