Ingredients

1 large Celeriac, peeled and diced

Baking Potato, peeled and diced

Large Spanish Onion, finely sliced

Olive Oil  (and knob of butter, if using)

1 ltr hot vegetable stock

One pack of Watercress

Sea Salt

Freshly ground black pepper


For the Garnish

Watercress

AND THIS IS WHAT YOU DO....

1. Melt the oil (and butter) in a large pan and add the sliced onions and cook until softened.
   
   
2. Then add the diced vegetables, stir well, cover for about five minutes.
   
   
3. I find that cooking time is faster if you are able to finely slice your vegetables in a food processor.
   
   
4. Now add the vegetable stock, bring to the boil and then simmer for about 35 minutes or until the vegetables are softened.
   
   
5. Now add the watercress.   It is best to chop it up first or give it a quick whizz in a food processor.
   
   
6. The soup is now ready to be blended.
   
   
7. Adjust seasoning to taste.
   
   
8. Ladle into bowls and garnish with toasted flaked almonds, a dollop of creme fraiche or natural yoghurt and a sprig of watercress.