2 cloves of garlic
400 ml veg stock
3 bunches of watercress
Sea salt and fresh ground black pepper
🍀Peel and chop the potatoes, onions and garlic.
🍀In a large saucepan, heat a little vegetable oil, then gently sauté the potato, onion and garlic until the onions are translucent.
🍀Add the stock and simmer until the potato is soft.
🍀Chop and add the watercress and simmer for a further 3 to 4 minutes.
🍀Using a hand blender, liquidise the soup until smooth. Season to taste.
🍀Serve with a swirl of crème fraîche and crusty bread .