Watercress Soup

Cook time 40 minutes
Servings 4


Olive oil
1 onion, chopped
1 bunches of watercress, thoroughly washed
2 potatoes, peeled and chopped
1.5L of water or 500ml of chicken stock and 1L of water
100ml cream or milk
1 clove garlic
Salt and pepper


Watercress Soup


In large pot add the oil and cook onions gently for a few minutes. Add the potatoes and stir until well coated in the onion mix. Cover with the water and/or stock, season with salt and cover with a lid. Cook the soup over a medium heat for 25-30 minutes or until the potatoes are cooked. Just before serving stir through the watercress. Transfer to a blender along with the cream and blend until very smooth.

RACO Stockpot