Pea and Watercress Soup

• 1 tbsp olive oil
• 1 onion, finely chopped
• 1 garlic clove, roughly chopped
• 1 medium potato, cut into small chunks
• 750ml vegetable stock
• 300g fresh peas (or frozen if out of season)
• 100g watercress
• leaves from 2 mint sprigs, plus extra to garnish
• 
  

1. Heat the oil in a large saucepan, then gently fry the onion and garlic for 5 mins or until soft. Add the potato, stock and 500ml water, then simmer for 7 mins until the potato is just cooked.
2. Scatter in the peas and watercress, stir, cover, then simmer for 3-4 mins. Add the mint leaves and blitz with a hand blender until smooth. Season to taste. Serve ladled into bowls, scattered with more mint, some cracked black pepper and a dollop of cream if desired.