This soup is creamy, yet packs a lovely peppery punch that’s perfect for a starter.
- 1 onion
- 1 potato
- 200g watercress
- 800ml vegetable stock
- Olive oil
- Salt and pepper
Finely chop the onion and roughly chop the potato. Wash the watercress.
Heat a little oil in a large pan and add the onion. Cook it for five minutes or so, until softened. Add the potato and cook for a few more minutes.
Add the stock and bring the mixture to a simmer.
Add in the watercress and simmer the dish for around 15 minutes.
Once cooked, blend the soup until smooth and creamy.