Pea and Watercress Soup

• 1 tablespoon sunflower or vegetable oil
• 8 spring onions (scallions), chopped

Heat the oil in a large saucepan over a gentle heat. Setting aside a small handful of the green parts, add the spring onions and fry for 6–8 minutes or until soft. Stir in the potato and garlic, then cook for 2 minutes.

Add the stock, bring to a simmer and cook for 10–15 minutes or until the potato has softened. Turn the heat down to a gentle simmer, stir in the frozen peas and watercre