Hello, and welcome to my new blog! I thought I’d start my first post with a soup, it being mid-October and the start of the soup-season and all.
You know those salad bags you buy, then forget, then have one day left to eat the entire bag…well this recipe is for you! And trust me, it’s easy peasy and full of peppery deliciousness.
1 bag (85g) of watercress or a bag of watercress, spinach & rocket
2 small to medium potatoes (diced)
1 clove garlic
1 onion (diced)
1.5 pints vegetable stock
In a large saucepan heat a little olive oil and sweat of the onion until nearly translucent.
Add the potatoes and garlic and sauté for a couple of minutes.
Pour in the stock and simmer until the potatoes are soft.
Add the watercress, simmer for another minute (no longer, so you can keep the colour vibrant)
Using a hand-held blender, liquidise until a lovely smooth consistency.
Season to taste. I used chilli flakes (if you like it hot), chia seeds and a drizzle of olive oil.