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1
heat oil in a large pan.
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2
Add onions and cook for 3 minutes stirring occasionally till they begin to soften.
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3
add the potatoes, water, marjoram, thyme and bay leaf. pinch of salt for taste.
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4
bring to boil, reduce heat, cover and cook gently for about 25minutes until the vegetables are tender.
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5
remove the bay leaf and herb sprigs.
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6
add the spinach and water cress and continue cooking for 3-4 minutes, stirring frequently, just until it is completely wilted.
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7
allow the soup to cool slightly, then transfer to blender or food processor and puree until smooth.
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8
return the soup to the sauce pan and thin with a little more water, if wished.
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9
season to taste with salt pepper and nutmeg.
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10
place over a low heat and simmer until reheated.
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11
ladle soup into bowls and swirl cream into each bowl(optional).
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12
for vegan omit cream.
