Gluten and Dairy Free Watercress Soup with Chilli Oil

Serves 6



  1. Place the olive oil in a large plan over a medium heat
  2. Add the onion, garlic, carrots, thyme, ginger and chilli flakes
  3. Sauté for 5 minutes
  4. Add in the potatoes and vegetable stock
  5. Bring to the boil and simmer for 20 minutes or until the potatoes are cooked
  6. Add in the watercress and cook until wilted, a couple of minutes
  7. Season with salt and pepper
  8. Blend until smooth
  9. Pour into bowls and top with the chilli oil