2 large white potatoes (e.g. Maris Piper or King Edwards)
2 brown onions
2 stems of celery
1 large clove of garlic
300 ml vegetable stock
300 g watercress (leaves and stems)
Sea salt and fresh ground black pepper
🍀Peel and chop the potatoes, onions and garlic. Chop the celery.
🍀In a large saucepan, heat a little vegetable oil, then sauté the potato, onion and garlic until the onions are translucent. Take care not to brown the vegetables.
🍀Add the vegetable stock and simmer until the potato and celery are soft.
🍀Chop the watercress, add to the pan, and gently simmer for a further 3 minutes.
🍀Liquidise the soup until smooth. Season to taste.
🍀Serve with crème fraîche and crusty bread.