Creamy watercress soup

(serves 4)

INGREDIENTS

• 2 large potatoes

• 2 onions

• 500ml vegetable stock

• Olive oil

• 1 bag (80g) watercress

• Handful fresh thyme

• Black pepper and salt

• Coconut milk

• Hot water

• Dried chopped chives

• Drizzle of coconut cream

 

METHOD

1. Peel the potatoes and cut into large chunks, place in the microwave or boil in a pot for 5 minutes, then chop into smaller pieces and add to a large pan

2. Peel and roughly chop the onions and garlic and add to the potatoes, sauté with olive oil for 5-7 minutes until starting to brown

3. Add the vegetable stock, chopped fresh herbs, salt, pepper and watercress, mix well together and let simmer for 15 minutes, if you have a lid large enough to cover the mixture, this will help it steam

4. Add a little more hot water when it starts to boil away, you do not want it sticking and burning to the pan

5. Transfer to a blender and blend until smooth, serve into bowls, drizzle with coconut cream and sprinkle with chives

6. Serve and enjoy