Watercress soup


  • 2 potatoes
  • 2 onions
  • 2 cloves of garlic
  • olive oil
  • 400 ml organic stock
  • 3 bunches of watercress


  1. Peel and roughly chop the potatoes, onions and garlic.
  2. In a large saucepan, heat a little olive oil, then sauté the potato, onion and garlic until the onions are translucent.
  3. Add the stock and simmer until the potato is soft. Chop and add the watercress and simmer for a further 3 to 4 minutes.
  4. Using a hand blender, liquidise the soup until smooth.
  5. Serve with a swirl of crème fraîche and some Fortt’s Bath Oliver biscuits, if you like.

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