Serves 4

Ingredients

1 tsp olive oil
2 shallots, finely chopped
2 medium potatoes, peeled and diced
2 pints water
7oz / 200g / 1 cup watercress
Salt and freshly ground black pepper

Preparation Method

1. Heat the olive oil in a pan and sauté the shallots until soft.
2. Add the potatoes and cook for a minute or two, then add the water. Bring to the boil and simmer for about 15 minutes, stirring occasionally, until the potatoes are soft.
3. Add the watercress and cook for a couple of minutes.
4. Allow to cool slightly, then blend in a liquidiser. Season with salt and freshly ground black pepper, reheat as necessary and serve.
This soup can be served hot or cold – store in the fridge and / or add ice cubes for a chilled soup. If you wish, add a swirl of natural yogurt to garnish.