Spring is in the air, but it's not quite hot enough for salads, yet. Here, punchy watercress leaves are transformed into a warming but delicate soup — another way to eat salad, when it's still a bit chilly!
A note on cooking
I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things.
Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours.
Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!
In a saucepan, heat a little olive oil (or butter/ghee) over a low heat, then sauté the onion and garlic with salt and pepper, until the onions are translucent.
Add the stock and bring to the boil
Add the watercress and simmer for 3-4 minutes
Using a hand blender or food processor, blitz the soup till smooth. Season to taste with salt and pepper.
Serve into 4 bowls with a swirl of cream and some chopped chives or scallions