A healthy, not too heavy soup that is great for Fall. It tastes a little peppery and has a hint of bitterness which I like. If you prefer a sweeter soup, try my Watercress and Sweet Potato Soup. Takes hardly any time to prepare and freezes well.
Prep. Time: 5 minutes
Cooking Time: 25 minutes
1 tbsp. olive oil seasoned with salt and freshly ground black pepper
1 onion – chopped
1 baking potato – peeled and diced
6 oz. watercress
3 cups vegetable or chicken broth (more if you like a thinner soup)
Heat oil in a cast iron casserole dish and, when sizzling, add the onion and let soften and brown.
Add potato, watercress and broth.
Bring to a boil, turn down heat and simmer for 15 to 20 minutes.
Puree and serve.