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Leek, Pea & Watercress Soup

This deliciously fresh and vibrant soup is packed with flavour and nutrients. Perfect for a light lunch or as a starter, it’s both Slimming World-friendly and easy to make. The combination of leeks, peas, and peppery watercress creates a wholesome dish that’s low in Syns and high in satisfaction.
Nutritional Information
Slimming World: Syn Free
Weight Watchers: 0 WW Points
Calories: 80 Per Serving
Course Lunch, Main Course, Soup
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4

Equipment

  • Hand Blender

Ingredients

  • 2 Medium Leeks [Sliced Thinly]
  • 2 Garlic Cloves [Minced]
  • 500ml Vegetable Stock
  • 200g Frozen Peas
  • 2 Large Handfuls of Fresh Watercress
  • 100ml Fat Free Natural Yoghurt [Room Temperature]
  • Salt and freshly ground black pepper, to taste
  • Low-calorie Cooking Spray

Instructions

  • Prepare the vegetables:
    Slice the leeks thinly and rinse thoroughly to remove any dirt or grit. Mince the garlic.
  • Cook the leeks and garlic:
    Spray a large saucepan with low-calorie cooking spray and place over a medium heat. Add the leeks and garlic, cooking gently for 5-7 minutes until softened but not browned.
  • Add the stock and peas:
    Pour in the vegetable stock and bring to a gentle simmer. Add the frozen peas and cook for 5 minutes.
  • Add the watercress:
    Stir in the watercress and cook for another 2 minutes until wilted.
  • Blend the soup:
    Remove the saucepan from the heat and allow the soup to cool slightly. Use a hand blender to blitz the soup until smooth. For a chunkier texture, blend only part of the soup.
  • Season and finish:
    Season with salt and freshly ground black pepper to taste. If desired, stir in the fat-free natural yoghurt for a creamy finish and heat for a few minutes on the hob.