Butter Bean Soup With Watercress - cooking recipe

Ingredients

2 tablespoons olive oil
1 onion, chopped
2 large leeks, washed and sliced
2 medium potatoes, diced
2 (15 ounce) cans butter beans, drained
2 bunches watercress, washed and chopped (about 4 cups packed wt)
4 cups vegetable stock
salt
fresh ground pepper
light cream (to serve)

Preparation

Saute onion and leeks in a heated oil until soft,about 5 minutes,add potatoes.
Add watercress and stir until wilted,about 3 minutes.
Add stock and beans and reduce heat and simmer for 20 minutes.
Puree soup,season and reheat gently.
Serve with a swirl of cream and a sprinkle of paprika.