6 garlic cloves, crushed
bunch of spring onions, chopped
5 celery stalks, chopped
2 medium potatoes, peeled and ch0pped
2 tbsp olive oil and extra for serving
1.2 litres chicken stock
Sea salt and black pepper
Add 2 tbsp olive oil to a saucepan and heat to a medium heat.
Add the celery, garlic, potatoes, salt and pepper and gently fry for 5 minutes.
Add the 1.2 litres of chicken stock, bring to the boil and simmer for a further 10 minutes.
Then add the watercress and basil and simmer for a remaining 15 minutes.
Blend with a hand blender until smooth.
Serve with a garnish of watercress.