Ingredients

3 big handfuls of Watercress.

3 Potatoes – peeled and chopped up into small bits.

2 Onions-diced

2 cloves of Garlic

1 tsp Salt

1 litre of Vegetable stock or water.

Splodge of Oil.

- Heat Oil in pot and saute the Onions

- Add Potatoes, keep stirring! Cook for 5-10 minutes.

- Add Vegetable stock or water and stir all together.

- Gently boil for 10-15 minutes or until the Potatoes are cooked

- Add the Watercress in handfuls ~ simmer for only a minute or two.

- Remove from heat and blend.

- Return to pot, add Salt to taste and reheat to serve.

Serves 4-5.

This soup also tastes nice with Leeks added at the same time as the Potatoes or if you replace the Potato with Kumara or Sweet Potato.

I foraged our Watercress from a local garden where it is growing abundantly and wild in a damp muddy area.