Creamy watercress soup
(serves 4)
INGREDIENTS
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2 large potatoes
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2 onions
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500ml vegetable stock
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Olive oil
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1 bag (80g) watercress
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Handful fresh thyme
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Black pepper and salt
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Coconut milk
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Hot water
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Dried chopped chives
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Drizzle of coconut cream
METHOD
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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
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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
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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
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Add a little more hot water when it starts to boil away, you do not want it sticking and burning to the pan
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Transfer to a blender and blend until smooth, serve into bowls, drizzle with coconut cream and sprinkle with chives
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Serve and enjoy