Watercress is a member of the brassica family, related to mustard, radish and wasabi, with a peppery taste and an impressive nutrient profile. By adding the raw watercress at the end, this simple recipe retains all the potent nutrients and creates a vibrant green colour, earning it the name ‘froggy soup’ in our household!
Gently heat the coconut oil in a large saucepan, add the leek and sauté for 4-5 minutes, until softened.
Add the potatoes and vegetable stock, cover with a lid and cook over a medium heat for 15 minutes.
Add the milk, watercress and parsley and use a stick blender or food processor to blend until smooth. Season with black pepper.