Potato Watercress Soup

Ingredients:

• 4 medium-sized potatoes, peeled and cubed
• 1 bunch of watercress, washed and roughly chopped
• 1 onion, chopped
• 3 garlic cloves, minced
• 4 cups of vegetable stock
• 1 tsp of dried thyme
• 1 bay leaf
• 2 tbsp of olive oil
• Salt and pepper to taste

Instructions:

1. In a large pot, heat the olive oil over medium heat.
2. Add the onion and garlic and sauté until soft and fragrant, about 5 minutes.
3. Add the cubed potatoes and cook for another 5 minutes.
4. Add the dried thyme, bay leaf, vegetable stock, salt, and pepper. Bring to a boil and then reduce the heat to low.
5. Simmer for around 15-20 minutes or until the potatoes are soft.
6. Remove the bay leaf and blend the soup until smooth.
7. Return the soup to the pot and stir in the chopped watercress. Cook for another 5 minutes or until the watercress is slightly wilted.
8. Remove from heat and season with additional salt and pepper if needed.

Serving Suggestions:

• Serve hot with a side of warm crusty bread.
• Garnish with fresh watercress leaves and croutons for added texture.
• Enjoy as a starter or a light meal.

Verdict:

This potato watercress soup is a comforting yet healthy dish that is perfect for a cool day. The watercress adds a refreshing herbaceous note to the creamy potato base. Overall, this soup is easy to make, vegan-friendly, and delicious.