Watercress and potato soup
2 tablespoons vegetable oil
2 onions, chopped
6 cloves garlic, crushed
2 large potatoes, chopped
850-1200ml (1 1⁄2-2 pts) vegan vegetable stock
250g (8oz) watercress
150ml (6floz) coconut milk
salt and pepper to taste
Heat oil in a large pan and fry the onions and garlic until the onions are translucent. Add the potato and cook with the lid on for about 5 minutes, stirring occasionally to ensure it doesn’t stick.
Add stock and bring to boil. Simmer for 10 minutes or until potatoes become soft.
Add watercress and simmer for about 5 minutes. Add coconut milk, then blend.
Reheat gently but don’t boil. Add salt and pepper to taste. Serves 8.