2 potatoes

2 onions

2 cloves of garlic

olive oil

400ml organic stock

3 bunches of watercress

Watercress Soup Method

Peel and roughly chop the potatoes, onions and garlic.

In a large saucepan, heat a little olive oil, then 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.

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