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Watercress and Baby Leek Soup Recipe

Taken From The Juice Yourself Slim Challenge

Easy Recipe
SERVES 2 Serves 2


  • 55g  Organic Butter
  • 2 Sweet Potatoes (peeled and cut into chunks)
  • 5 Baby Leeks (roughly chopped)
  • 115g  Watercress (save some for garnish)
  • 1 Pinch Freshly Ground Black Pepper (save some for garnish)
  • 850ml Vegetable Stock
  • 2 Tablespoons of Live Yogurt (same some for garnish)


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.

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