2 cloves of garlic
400 ml organic stock or water
3 bunches of watercress (can substitute with waterleaf)
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 / water 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, liquidize the soup until smooth.
Serve and enjoy!
(source: Jamie Oliver)