When it comes to all things leafy, watercress is one of the most powerful in terms of nutrtional value, packed full of vitamins and minerals. It's a wonderful addition to any salad, but for something more substanstial, try adding it to this delicious soup.
- 1 oz (30g) vegetable oil
- 1 onion, chopped
- 4 cloves garlic, crushed
- 1 medium potato, chopped
- 3/4-1 pint (430-570ml) vegetable stock
- 3 oz (85g) watercress
- 3 fl oz (75ml) coconut milk
- Salt and pepper to taste
- 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.
- 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.
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