Leek and Watercress Soup with Balsamic Onions

Watercress, like other leafy greens, contains magnesium, a mineral that helps to reduce cortisol levels and fights inflammation. Serve with a protein portion of your choice (see pages 152–3 of my book). The onions can be stored for up to 3 days in the fridge, or kept in the freezer for up to 3 months.

Taken from my book ‘Eat Right, Lose Weight’ which helps you discover your metabolic type.

Serves 4 - All Metabolic Types (Di, I, C, De, T, O, S)

Ingredients

For the soup:

• 2 tsp extra virgin olive oil

• 400g leeks, sliced

• 2 shallots, sliced

• 1 stick of celery, sliced

• 1 garlic clove, thinly sliced

• 500ml vegetable stock

• 200g watercress

• Salt and pepper

For the balsamic onions
(batch recipe):

• 1 tbsp extra virgin olive oil

• 500g white onion, sliced

• 200ml balsamic vinegar

Method

1. Heat the olive oil in a deep saucepan over a medium heat. Add the
   leeks, shallots, celery and garlic and toss to coat in the oil. Turn
   the heat to low and cook for 10 minutes, stirring occasionally, until
   the vegetables are soft.

2. Add the stock and cook for a further 20 minutes. Add the watercress and 200ml hot water

3. Blend with a hand blender until smooth, adding extra water if needed. Add salt and
   pepper to taste.

4. To make the balsamic onions, heat the oil in a heavy-based
   saucepan and add the onions. Cook over a low heat for 45 minutes,
   stirring occasionally until the onions are soft and golden.

5. Add the balsamic vinegar and cook for a further 15 minutes or until the onions have absorbed all the liquid. Serve the soup topped with a tablespoon of balsamic onions.