Watercress, leek and coconut soup

Ingredients:

• 1 tablespoon of extra-virgin coconut oil
• 1 garlic clove peeled and crushed
• 1 onion peeled and diced
• 1 leek, with white part only, finely sliced
• 1 turnip peeled and diced
• 85 g of rinsed watercress, more extra to serve
• 270 ml of Ecomil cream cuisine coconut Bio 
• 375 ml of gluten-free vegetable stock
• Sea salt and freshly cracked pepper to taste

Recipe for 2 to 4 serves:

1. Melt the oil in a medium saucepan over a medium heat. Add the onion and garlic then cook, stirring frequently for 3-4 minutes or until transparent.
2. In another recipient, add the leak, turnip, watercress and cream coconut bio then bring to the boil.
3. Cook at low heat then simmer, covered for 20 minutes.
4. Remove from the heat and allow to cool slightly, then mix with a blender of a food processor until smooth purée is obtained.
5. Add salt to taste, reheat if necessary then grind over black pepper.
6. Serve with extra watercress as garnish.