Try this amazing soup!


  • Olive oil

  • 1 onion, chopped

  • 1 bunches of watercress, thoroughly washed

  • 2 potatoes, peeled and chopped

  • 1.5L of water or 500ml of chicken stock and 1L of water

  • 100ml cream or milk

  • 1 clove garlic

  • Salt and pepper


  • 1.

    In large pot add the oil and cook onions gently for a few minutes.

  • 2.

    Add the potatoes and stir until well coated in the onion mix. Cover with the water and/or stock, season with salt and cover with a lid.

  • 3.

    Cook the soup over a medium heat for 25-30 minutes or until the potatoes are cooked. Just before serving stir through the watercress.

  • 4.

    Transfer to a blender along with the cream and blend until verysmooth.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 426kj
  • Fat Total 25g
  • Saturated Fat 8g
  • Protein 13g
  • Carbohydrate 37g
  • Sugar 9g
  • Sodium 1936mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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