Watercress is fantastic at the moment. It can be eaten raw in a sandwich or tossed through your salads. It is also great incorporated into soups as I have done here. It has a peppery note and many health benefits. It is commonly found growing in free-flowing riverbeds or you can get it at the markets. Serves 4 Prep time 10min Cooking time 30min Skill easy Ingredients 1 Tbsp butter 1 Tbsp olive oil 1 onion, sliced 4 (700g) potatoes, peeled, roughly chopped 20g lovage (if available) 1.5 litres vegetable stock 350g watercress, tough stalks discarded Salt and freshly ground pepper Method Melt the butter and oil in a medium-sized saucepan over a gentle heat. Add the onion and cook for a couple of minutes. Add the potatoes and lovage if available. Stir to combine, cover with a lid and cook gently for 5 minutes. Add the stock and season lightly. Cook until potatoes are mushy (20 minutes). Add the watercress and cook for a couple of minutes. Puree until smooth. Adjust seasoning.
