Watercress soup


2 large white potatoes (e.g. Maris Piper or King Edwards)

2 brown onions

2 stems of celery

1 large clove of garlic

Olive oil

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.3FDAA622-1A4D-40D6-A058-3C175711116F

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