Watercress Soup


2 potatoes
2 onions
2 cloves of garlic
olive oil
400 ml organic stock or water
3 bunches of watercress (can substitute with waterleaf)


  1. Peel and roughly chop the potatoes, onions and garlic.

  2. In a large saucepan, heat a little olive oil, then sauté the potato, onion and garlic until the onions are translucent.

  3. Add the stock / water and simmer until the potato is soft. Chop and add the watercress and simmer for a further 3 to 4 minutes.

  4. Using a hand blender, liquidize the soup until smooth.

  5. Serve and enjoy!

(source: Jamie Oliver)