This simple is very refreshing during summers. Amounts of vegetables are approximate only.
3 large bunches of watercress, hard stems removed and roughly chopped
1 onion, peeled and thinly sliced or chopped
1-2 medium sized potatoes, peeled and chopped
1 1/2 litre vegetable or chicken or meat stock
Salt to taste
Freshly ground black pepper to taste
Heat a little stock and sweat onions in it, until soft.
Add potatoes and rest of the stock.
Bring to boil and simmer until potatoes are tender. Break them up a little with a spoon.
Add watercress and stir for a few minutes.
Taste and adjust salt.
Turn off heat.
You can blend it and serve with a dollop of sour cream or thick yoghurt stirred in.
Also see Soup Selection.
It can be made in bulk, kept in the fridge and eaten when feeling a little peckish.