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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.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 3 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 Tbsp vegetable oil
  • 1 onion peeled
  • 2 garlic cloves peeled
  • 2 medium potatoes peeled
  • 750 ml vegetable stock
  • 85 g watercress
  • Salt and pepper
  • To serve: sour cream or apple cider vinegar

Method
 

  1. Finely chop the onion and dice the potatoes.
  2. Heat the oil in a saucepan, then gently sauté the onion for 5 minutes or until softened.
  3. Add the potatoes, stir for a minute, then add the stock and bring to the boil.
  4. Place the lid on and simmer for 15 minutes or until the potatoes are tender.
  5. Stir the watercress, put the lid on and simmer for a couple of minutes until the watercress has just wilted.
  6. Turn off the heat, then blend the soup in a food processor or with a stick blender until smooth and silky.
  7. Season to taste and serve with cream