- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 small potatoes, peeled and cut into 1cm cubes
- 150 g watercress
- 1.2 litres hot vegetable stock
- 2 tbsp crème fraîche
Heat the oil in a large saucepan, then add the onion and cook gently for 5–10 minutes, until soft. Add the potato and cook for a further 5 minutes.
Stir through the watercress, reserving a few sprigs to garnish.
Pour over the stock and simmer for 20 minutes. Using a hand-held blender, whizz until smooth.
Season with salt and freshly ground black pepper and serve in warmed bowls.
Top each with a spoonful of crème fraîche and the reserved watercress.