Watercress & Potato Soup

1. 1

   Saute onion and garlic in margarine on low/medium heat until onions are soft.

2. 2

   Add coarsely chopped potatoes and stock to pan, then bring to a boil. Reduce heat to a simmer and cover for about 10 minutes or until the the potatoes fall off the fork when you give them a poke.

3. 3

   When the potatoes are soft, add the watercress to the pan and stir until the leaves wilt into the spuds.

4. 4

   Add the almond milk and stir for another minute or so.

5. 5

   Remove pan from heat and blend mixture into a soup using a hand blender or tabletop blender.

6. 6

   Once smooth, return to heat and stir for another minute or so before serving.

7. 7

   Grab some bowls and dig in.

* Per serving · 4 servings · Values may vary.

No additional tips available.