Watercress soup

Watercress is fantastic at the moment. It can be eaten raw in a sandwich or tossed through your salads.  It is also great incorporated into soups as I have done here. It has a peppery note and many health benefits. It is commonly found growing in free-flowing riverbeds or you can get it at the markets.  

Serves 4

Prep time 10min

Cooking time 30min

Skill easy

1 Tbsp butter

1 Tbsp olive oil

1 onion, sliced

4 (700g) potatoes, peeled, roughly chopped

20g lovage (if available)

1.5 litres vegetable stock

350g watercress, tough stalks discarded

Salt and freshly ground pepper

Method

Melt the butter and oil in a medium-sized saucepan over a gentle heat.

Add the onion and cook for a couple of minutes.

Add the potatoes and lovage if available. Stir to combine, cover with a lid and cook gently for 5 minutes.

Add the stock and season lightly. Cook until potatoes are mushy (20 minutes).

Add the watercress and cook for a couple of minutes.

Puree until smooth.

Adjust seasoning.