Watercress soup - recipe

There's something extremely soothing about a steaming bowl of homemade soup, particularly when the  the days start to get a little chilly around the edges. Soup is one of the easiest things you can make and you can use just about any old veg you have lying around.

Watercress, with its punch, peppery flavour, is great in salads but also makes a delicious soup, whizzed up with a bit of potato, onion and stock.  I particularly love the colour of this soup - a really intense, deep green.

Ingredients (serves 2):
Half an onion, finely chopped
1 small potato, cut into small cubes
Large knob of butter
500ml vegetable stock
1 bunch watercress, roughly chopped (including stalks)

Method:
Melt the butter in a saucepan.  Add the onion and potato and cook over a medium heat for 5-10 minutes, until softened. (Keep stirring to avoid sticking).

Add the vegetable stock and bring to the boil.

Add the watercress and cook for 2-3 minutes.

Using a hand blender (my absolute favourite piece of kitchen equipment!), blend until smooth.

Serve topped with a little dollop of creme fraiche.

Watercress soup