Watercress soup

We grow watercress 12 months a year.  We mostly eat it raw but we do love this soup
2 tablespoons olive oil
1 sweet potato, chopped
1 onion, chopped
2  cups chicken or vegetable stock
2  cups milk or coconut milk
1  pound watercress
1/2 cup watercress leaves for garnish


This is a good soup to add kale, collards, spinach etc.


Heat oil medium hot in a large saucepan. Add the potato and onion–stir. Season with salt and pepper. Reduce heat and cook for 5 minutes.
Pour in the chicken stock and the milk, bring to a boil, and simmer for 10 minutes, or until potatoes are tender. Stir in the watercress and cook  for 4 to 5 minutes.
Put the soup in a blender or food processor and puree until smooth.    Garnish with watercress leaves.

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