Watercress soup

INGREDIENTS

400g watercress

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

30g basil

1.2 litres chicken stock

Sea salt and black pepper

METHOD

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.