Watercress is a real spring treat! Full of flavour, healthy and very nutritious, with high levels of iron, calcium, vitamins A, C and E. It has a strong peppery flavour and its bitter properties stimulate the digestive system.

This is a very easy soup to make. The crème fraiche makes it lovely and creamy, but you can make it without if you prefer.

Serves 4-6
1 onion
400g potatoes
2 cloves garlic
1.2L vegetable stock
100g watercress
100ml crème fraiche (plus extra for serving)

Peel and chop the onion and fry in a little olive oil until soft. Roughly chop the potatoes and add to the onion with the garlic (chopped or crushed). Pour over the stock and simmer for about 30 min until the potatoes are soft.

Add the watercress and simmer only for a couple more minutes, then remove from the heat, add the crème fraiche and season then blend with a hand blender.

Serve with a little more crème fraiche swirled in and some fresh crusty bread!

Vegetarian, starter