INGREDIENTS:
- 2 potatoes
- 2 onions
- 2 cloves of garlic
- olive oil
- 400ml organic stock
- 3 bunches of watercress
METHOD:
- Peel and roughly chop the potatoes, onions and garlic.
- In a large saucepan, heat a little olive oil, then sauté the potato, onion and garlic until the onions are translucent.
- Add the stock and simmer until the potato is soft.
- Chop and add the watercress and simmer for a further 3 to 4 minutes.
- Using a hand blender, liquidise the soup until smooth.