Watercress and Potato Soup

This is a lovely creamy soup with a peppery kick from the watercress.

• Ready In: 30 mins
• Serves: 2

Ingredients

• 1  tablespoon olive oil
• 1  onion
• 2  bunches watercress
• 2  large potatoes
• 1  teaspoon rosemary
• 1  pint  vegetable stock
• 1⁄2 pint 1% low-fat milk
•  salt
•  pepper

Directions

1. Saute onion in oilive oil and a little sugar for 5 minutes.
2. Add potatoes chopped into chunks and continue until onions are golden brown.
3. Add chopped rosemary, stock, milk, pepper and chopped watercress.
4. Boil then reduce to a simmer for 20 minutes until the potatoes are cooked.
5. Blend the soup to a creamy consistency and season too taste.