- 1 tbsp olive oil
- 1fat garlic clove, crushed
- 1small onion chopped
- 150ml vegetable stock
- 1 bunch watercress
- Salt and freshly ground black pepper
- A dollop of crème fraiche
- Heat the oil in a saucepan and gently sweat the garlic until tender.
- Add the watercress and let it wilt slightly, add the stock and gently bring to the boil
- Pour the soup into a blender and blend until smooth. Season.
- To serve, warm the soup, and pour the soup into a bowl and drizzle over the cream.