The Food Gatherer's Note: I'm not really into the "clean eating" thing (seems a bit faddy and unpleasurable to me), but some dishes do naturally have a sense of 'clean' about them.  This simple and satisfying watercress soup is one such dish.  Note - the better the watercress you use, the deeper and more peppery the flavour and if you like it dirty, add cream.  Enjoy,  Emma


1 chopped onion
25g butter
250g potatoes, diced evenly
600ml stock
2 bunches of watercress
A splash of milk or cream (optional)
salt and pepper to taste

To Prepare:

  • Melt the butter in a large saucepan
  • Add the onions and sweat until soft, but not coloured
  • Add the potatoes and stock then cook until soft, adding the watercress to the pan in the last 5 minutes of cooking time
  • Blitz the soup mix in a blender and season to taste
  • If you want to, add a splash of milk or cream