Ingredients (Serves 4)

• 1/2 tbsp olive oil
• 1 onion, peeled and chopped
• 150g/5oz cooked potato, cut into chunks
• 250g/9oz fresh watercress, plus sprigs to garnish
• 850ml/11/2pt vegetable stock
• Sea salt and freshly ground black pepper
• 150g/5oz spreadable goat’s cheese

Heat the oil in a large pan, add the onion and sauté over a gentle heat for 10 minutes until softened but not browned. Add the potato, watercress and stock, mix well then bring to the boil. Cover with a lid and simmer for 4 minutes. Blitz with a handheld blender until smooth. Check the seasoning and adjust if necessary.

Serve hot or cold with a spoonful of spreadable goat’s cheese on top and garnished with sprigs of watercress.