Watercress Soup

Directions

1. 1Rinse vegetables and drain well.
2. 2Peel onion, garlic and potato.
3. 3Coarsely chop onion, leek, garlic, zucchini and potatoes.
4. 4Place vegetables in a saucepan, cover with water and boil for 25 minutes until knife-tender.
5. 5Rinse watercress well and shake dry.
6. 6Remove watercress leaves.
7. 7Puree vegetables with immersion blender and season with a pinch of salt.
8. 8If the puree is too thick, add a little water.
9. 9Bring puree to a boil, add watercress leaves and turn off heat.
10. 10Let stand for 5 minutes so that watercress continues to cook.
11. 11Serve soup in bowls and top with a drizzle of olive oil.