Summer Soup

Directions

Clean the potato and cut into chunks. Peel and chop the onion, rinse and slice the leek, chop the basil leaves.

1. Combine stock, potatoes and onions in a large saucepan.

2. Cook until the potatoes are tender (about 20 minutes)

3. Heat oil in a nonstick frying pan and sauté leek for 10 minutes until almost tender.

4. Add the basil and watercressan cook for a further 5 minutes.

5. Mix all ingredients together and heat gently for a few more minutes, then serve.