Watercress soup with goat's cheese

Serve this super bowl, which is enriched with a little goat’s cheese, hot or cold with a selection of speciality breads

Ingredients (Serves 4)

  • 1/2 tbsp olive oil
  • 1 onion, peeled and chopped
  • 150g/5oz cooked potato, cut into chunks
  • 250g/9oz fresh watercress, plus sprigs to garnish
  • 850ml/11/2pt vegetable stock
  • Sea salt and freshly ground black pepper
  • 150g/5oz spreadable goat’s cheese

Heat the oil in a large pan, add the onion and sauté over a gentle heat for 10 minutes until softened but not browned. Add the potato, watercress and stock, mix well then bring to the boil. Cover with a lid and simmer for 4 minutes. Blitz with a handheld blender until smooth. Check the seasoning and adjust if necessary.

Serve hot or cold with a spoonful of spreadable goat’s cheese on top and garnished with sprigs of watercress.

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