Watercress Soup

A close relative of mustard, watercress packs a punchy, peppery taste which can give a real tasty kick to all sorts of dishes. The leaves are not only full of flavour but also contain vitamins A, C and E, as well as iron and calcium.

Here’s a quick and easy soup that’s every bit as tasty as it is healthy:

2 bunches of watercress, washed and chopped

2 cloves of garlic

2 onions, chopped

2 potatoes, chopped

olive oil

1 pint of vegetable stock

salt and freshly ground black pepper


Sauté the onions, garlic and potatoes.

Add the stock and simmer until the potatoes are soft.

Add the watercress and simmer for another 5 minutes.

Remove from heat and blend.

Reheat and add seasoning to taste.

Serve and add a spoonful of crème fraiche or plain yoghurt with a swirl.