The pepperiness of the watercress really lifts this soup from the ordinary, and with the added bonus that it is a natural super food, you cannot go wrong!
Serves 4
2 tablespoons olive oil
1 onion, chopped
1 garlic clove, crushed
1 kg (2 lb) potatoes, peeled and chopped
1 litre (1¾ pints) hot vegetable stock
150 g (5 oz) watercress
salt and freshly ground black pepper
4 tablespoons pumpkin seeds, toasted
extra virgin olive oil, to drizzle
Method
1. Heat the oil in a large pan, add the onion, garlic and potatoes, and fry for 5 minutes. Pour in the stock and cook for a further 20 minutes until the potatoes are tender. Add the watercress and remove from the heat.
2. Pour the soup mixture into a blender or food processor and blitz until smooth, then season. Reheat the soup and serve in warmed bowls, topped with toasted pumpkin seeds for a crunchy texture, and a drizzle of oil
