Watercress and Potato Soup

1 oz (30g) vegetable oil
1 onion, chopped
4 cloves garlic, crushed
1 medium potato, chopped
3/4-1 pt (430-570 ml) vegetable stock
3 oz (85g) watercress
3 floz (75ml) coconut milk
Salt and pepper to taste

1. Heat oil in a large pan and fry the onions and garlic until the onions are translucent. Add the potato and cook with the lid on for about 5 mins, stirring occasionally to ensure they don't stick.
2. Add stock and bring to boil. Simmer for 10 mins or so until potatoes become soft. Add watercress and simmer for about 5 mins. Add coconut milk, then blend. Re-heat gently, but don't boil. Add salt and pepper to taste. Serves 2-3.