• 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


  1. 1

    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.

  2. 2

    Stir through the watercress, reserving a few sprigs to garnish.

  3. 3

    Pour over the stock and simmer for 20 minutes. Using a hand-held blender, whizz until smooth.

  4. 4

    Season with salt and freshly ground black pepper and serve in warmed bowls.

  5. 5

    Top each with a spoonful of crème fraîche and the reserved watercress.

Nutritional Details

Each serving provides
  • Energy 737kj 176kcal 9%
  • Fat 7.4g 11%
  • Saturates 3.2g 16%
  • Sugars 3.2g 4%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 142kj/34kcal

Each serving provides

4.1g carbohydrate 3.3g fibre 4.3g protein

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