Ingredients

  • 6 small potatoes (1/2 kg)
  • 3 spring onion leaves (green part only)
  • 6 cups of water
  • black pepper
  • 2 large handfuls of watercress
  • coconut cream
  • 2 Massel 7’s chicken stock cubes

Method

  1. Cut potatoes in quarters.
  2. Fry potatoes for one minute and then add spring onion tops.
  3. Add water and the stock cubes.
  4. Simmer for 20 minutes.
  5. Sprinkle on some black pepper.
  6. Add in the watercress and blend the soup with a stick mixer.
  7. Stir in some coconut cream.
  8. Return to the heat to warm up the soup.
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