Add the oil to a large saucepan or stock pot over a medium heat
2
Add the onion, garlic and sweet potato and stir as the onions soften for a few minutes
3
Add the stock, salt and pepper, cover and simmer for about 10 minutes or until the sweet potatoes are soft
4
Add the cress and simmer for a further 10 minutes
5
Use an immersion blender to blend the soup until completely smooth
Nutrition Facts
4 servings
Serving size
Amount per serving
Calories181
% Daily Value *
Total Fat13.6g18%
Total Carbohydrate13.2g5%
Protein3.7g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
4 Tbsp olive oil
1 onion, peeled and roughly chopped
5 garlic cloves, rouhghly chopped
1 sweet potato, peeled and cut into cubes
4 cups vegetable stock
Salt and pepper
8 cups watercress
Directions
1
Add the oil to a large saucepan or stock pot over a medium heat
2
Add the onion, garlic and sweet potato and stir as the onions soften for a few minutes
3
Add the stock, salt and pepper, cover and simmer for about 10 minutes or until the sweet potatoes are soft
4
Add the cress and simmer for a further 10 minutes
5
Use an immersion blender to blend the soup until completely smooth
