Ingredients

• 3 large bunches of watercress, hard stems removed and roughly chopped

• 1 onion, peeled and thinly sliced or chopped

• 1-2 medium sized potatoes, peeled and chopped

• 1 1/2 litre vegetable or chicken or meat stock

• Salt to taste

• Freshly ground black pepper to taste

Instructions

1. Heat a little stock and sweat onions in it, until soft.

2. Add potatoes and rest of the stock.

3. Bring to boil and simmer until potatoes are tender. Break them up a little with a spoon.

4. Add watercress and stir for a few minutes.

5. Taste and adjust salt.

6. Turn off heat.

7. Serve hot.

8. You can blend it and serve with a dollop of sour cream or thick yoghurt stirred in.

9. Also see Soup Selection.

Notes

• It can be made in bulk, kept in the fridge and eaten when feeling a little peckish.