The pure greenness of this soup soothes the soul on a cold night.
This very green soup is packed full with antioxidants. Add a little lite sour cream and a drizzle of extra virgin olive oil to dress it up for guests.
In a large saucepan, sauté the onion in the olive oil, until soft. Add the potatoes, stock and water and bring to a boil them allow the potatoes to simmer until soft. Add the watercress and peas and cook for a further 5 minutes.
Blend mixture and season with salt & pepper. Serve with sour cream and extra virgin olive oil.