Watercress Soup

method:

• Heat 15ml olive oil in a pan, add 1 small chopped onion and 1 chopped celery stick and sauté for 5 mins until golden. Stir in 350g peeled and diced potatoes and 600ml vegetable stock and bring to the boil. Simmer for 10 mins, stir in three 85g bags of watercress and cover and cook for 5 mins. Blitz in a processor until smooth. Return to the pan, add 150ml oat milk, a pinch nutmeg and a squeeze of lemon juice.