INGREDIENTS
2 tablespoons butter
1 bunch watercress, chopped roughly
2 medium potatoes peeled and cut into thin slices
1 small onion, chopped
1 ¼ cups (approx 320ml) stock - vegetable or chicken
Salt and pepper
Recipe continues
METHOD
Melt the butter in a large saucepan over medium heat. Add potatoes and onion to the pot. Cook, stirring about 5 minutes until onionis tender.
Add the stock and cook over a high heat for 10-15 minutes or until potatoes are tender.
Stir in the watercress and cook for a further 1-2 minutes and using a jug or hand blender, blend the soup until pureed to the desired consistency.
Taste and adjust the seasoning if necessary. Serve in a big bowl with wholemeal bread.