Watercress and Baby Leek Soup Recipe

1. Melt the butter in a pan.

2. Add  in the sweet potatoes, leeks and watercress, making sure all the ingredients are coated with butter.

3. Season with a little black pepper, put the lid on the pan and let the vegetables sweat over a very gentle heat for 20 minutes.

4. Be sure to give  a little stir half-way through.

5. Add the stock, replace the lid and let everything simmer for a further 10-15 minutes or until the vegetables are nice and soft.

6. Let the mixture cool a little before transferring to a blender and giving it a good whiz!

7. Once smooth, return to pan and stir in the live yogurt and a little more black pepperto taste.

8. When nice and warm,  serve in soup bowls  and garnish with watercress leaves and a drizzle of yogurt.