resources > recipes > watercress potato soup

This soup was invented. The ingredient that makes it extra special is the coconut milk, so try not to miss it out.

Watercress and Potato Soup

1 oz (30g) marg or olive oil
1 onion, chopped
4 cloves garlic, crushed
1 medium potato, chopped
3/4-1 pt (430-570ml) vegetable stock
1 bunch of watercress
3 fl oz (75ml) coconut milk
salt & pepper to taste

1. Heat marg/oil in a large pan and fry the onions & garlic until the onions are translucent. Add potato and cook with 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 and simmer for a minute or so, then blend.

3. Re-heat gently, but don’t boil. Add salt & pepper to taste.