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A sophisticated summer soup bursting with flavour and goodness. 

1. Peel and crush the garlic. Finely chop the leek. Peel and roughly dice the potato.

2. Spray a heavy-based pan with low-calorie cooking spray and place over a medium heat. Add the garlic and leek. Saute for 6-8 minutes until softened.

3. Add the potato and stock and bring to the boil. Simmer for 15-20 minutes. Reserving a few sprigs for garnish, add the watercress and simmer for 3-4 minutes.

4. Season well and add the nutmeg. Carefully blend in a food processor until smooth, gradually adding the fromage frais. Ladle into bowls and top with goat's cheese. Garnish with watercress.

Tip: Add 6 Syns if not using goat''s cheese as a Healthy Extra.