Watercress and potato soup
This watercress and potato soup is a vegan, delicate version – perfect for lunch on a lazy weekend, or it fits well in a dinner party menu as a starter. For a vegetarian version serve it with sour cream or Greek yogurt.
Ingredients
Method
- Finely chop the onion and dice the potatoes.
- Heat the oil in a saucepan, then gently sauté the onion for 5 minutes or until softened.
- Add the potatoes, stir for a minute, then add the stock and bring to the boil.
- Place the lid on and simmer for 15 minutes or until the potatoes are tender.
- Stir the watercress, put the lid on and simmer for a couple of minutes until the watercress has just wilted.
- Turn off the heat, then blend the soup in a food processor or with a stick blender until smooth and silky.
- Season to taste and serve with cream