Watercress and parsley soup recipe | delicious. magazine

Ingredients

• Knob of butter
• 1½ tbsp olive oil
• 1 large onion, chopped
• 2 garlic cloves, crushed
• 2 leeks, thinly sliced
• 2 large, floury potatoes, such as King Edward, cut into chunks
• 1 litre chicken or vegetable stock
• 200g watercress, plus a few sprigs to garnish
• Large handful fresh parsley leaves
• 70g chorizo, roughly chopped