Watercress and Spinach - The Monday Soup

 Watercress and spinach are a very good source of vitamins A,B,C and D.  During the winter we need them more than ever and this soup just fills the bill.  If you hate spinach, you can leave it out and you will still have a good, tasty soup.  At the moment, many supermarkets are selling watercress and baby leaf spinach in one package, which would be perfect for this recipe.  It's quick, easy and warming and another vegetarian option.


Ingredients:
1 Tablespoon olive oil
1 onion finely chopped
1 small leek (optional)
2 sticks celery, chopped
1 large or two med potatoes, peeled and chopped
1 small package watercress
2 handfuls of spinach
1 stock cube

water
Salt and pepper
A dash of nutmeg (optional)
Creme fraiche

Method:
In a large saucepan, heat the oil and sweat the onion, leek and celery with the lid on. (5 minutes).
Add the potato, watercress, stock cube and enough water to cover the vegetables.
Season with salt and pepper and nutmeg, if desired.
Bring to a boil and turn down the heat and simmer for 20 minutes.
Use a mouli or a potato masher to puree the vegetables.
Toss in the spinach and bring back to heat.
Serve with a dollop of creme fraiche in each bowl.