Watercress & artichoke soup

• potato↗100g g

  grated skin and all

• spring onions↗8

  chopped

• reduced-salt vegetable (or chicken) stock500ml ml
• 2 x 85g bags watercress g

  a few sprigs reserved

• buttermilk↗150ml ml
• canned artichoke hearts5

  rinsed to remove excess salt, 1 chopped

Step-by-step instructions

1. 1

   Put the potato and spring onions in a pan and pour over the stock. Cover and cook for 5 mins until the potato is tender.

2. 2

   Add the watercress, stir until wilted, then blitz with a hand blender or in a food processor until completely smooth. Add the buttermilk and the 4 whole artichokes and blitz again. Top with the chopped artichoke and watercress sprigs just before eating.