Leave this soup chunky or process the mixture in a blender for the smooth version.

Ingredients (Serves 2)

• 1 tbsp grapeseed, sunflower or olive oil
• 1 medium onion, peeled and sliced
• 1 garlic clove, crushed
• 2 medium potatoes, peeled and diced
• 1 stick of celery, chopped
• 1 fennel root, chopped
• 1 vegetable stock cube dissolved in 450 ml hot water
• handful fresh watercress
• sea salt and black pepper
• fresh parsley or dill

1. Heat the oil and gently fry the sliced onions and crushed garlic for 2 minutes. Stir in the potato, celery and fennel and add the stock. Cover and simmer for 20 minutes or until the vegetables soften.
2. Toss in the watercress and cook for a further 5 minutes. Season with salt and pepper and serve sprinkled with chopped parsley or dill.

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