Watercress soup

Ingredients

Serves 4-6

3 medium potatoes, peeled

1 medium leek

1 medium onion

1200 ml (2:108 lb:oz) of vegetable stock

160 g Watercress (5 tightly packed cups)

Salt and pepper to taste

Toppings:

1 nub of butter/ghee

Hemp seeds

Black pepper

Instructions

1) Roughly chop the vegetables and put them into a pot, omitting the watercress. Cover with the vegetable stock, season with salt and pepper and put the pot over medium/high heat.

2) Cover the pot and let the vegetables cook for 20mins (when the potatoes pierce easily with a fork). Reduce the heat to a simmer, and stir in the watercress. Cook for another 4 mins uncovered. Remove the pot from heat and blend the soup with an immersion blender or a regular blender.

3) Serve the soup with a nub of butter or ghee, and top with seeds of your choice.