Watercress soup

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This classic British soup recipe is easy to make and freezes well

This easy recipe makes a wonderful, traditionally British soup that freezes well.

Preparation time: 5 TO 10 minutes
Cooking time: 15 minutes
Serves: 8

1tbsp oil
1 medium onion, chopped
250g (9oz) potatoes, peeled and chopped
850ml (1½pt) vegetable stock
200g (7oz) watercress
½tsp grated fresh nutmeg
crème fraîche and snipped chives

1 Heat the oil in a large pan, then gently cook the onion for 5 minutes. Add the potatoes and stock, bring to the boil, then simmer for 10 minutes.

2 Add the watercress, stirring until wilted. Whizz in a blender, return to the pan and add nutmeg. Season. Serve topped with crème fraîche and chives.

Per serving: 65cals, 2.5g fat, 0.5g saturated fat, 7g carb