Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 leek, green and white parts, chopped
- 2 small or 1 large Japanese yam, peeled and chopped (or 1 large Yukon gold potato)
- 1 quart vegetable stock
- Sea salt
- 1 bunch watercress, chopped
Add stock, 2 cups water, and two pinches of salt. Bring to a boil, cover, reduce heat, and simmer until the vegetables are tender, about 20 minutes. Remove from heat. Let cool slightly.
Add soup to blender in batches, along with watercress. Blend until smooth, Adjust seasoning and serve immediately.
Note: The base of this soup can be made ahead, and finished when ready to serve, to maintain a bright green color. Simply blend the base with the watercress and heat to serve.