4 Servings 25 min Cook
1 Medium (2-1/2" dia) Onions
1 Cloves, minced Garlic
1 Potato medium (2-1/4" to 3-1/4" dia) Potato
1 1/2 Cup, chopped Watercress
1 Tbsp Olive Oil
2 Cube Chicken Broth Bouillon
Warm a large pan on a low to medium heat with the olive oil.
Chop the onion, then add to the pan.
Leave until soft and translucent in colour (5-10 mins) then add garlic.
Peel and roughly chop potato, add to pan, stir.
Add the bouillon cubes of your choice (vegetable or chicken taste best) to 1 litre of water.
Pour bouillon into pan.
When potatoes have become soft add the watercress.
After 5 mins remove from heat, cool a little, blend carefully with blender, Enjoy!