Watercress Soup

• 2 tbsp olive oil
• 1 small onion, chopped
• 600 g potato

Heat the olive oil in a saucepan and cook the onion and potato over a medium-low heat for 20 minutes. Add the watercress (keep a little back to use for garnish) and water and cook for 5 minutes until the watercress wilts.

Add the stock, seasoning and nutmeg, bring to the boil and gently simmer for 15 minutes. Blend with a hand-held blender until smooth. Check the seasoning, scatter with