Spiced watercress and yoghurt soup

Serves 4

• 2 tbsp olive oil
• 2 medium onions
• 0 black pepper
• 2 cloves garlic
• 700g vegetable or light chicken stock
• 400g watercress
• 1.5 tsp garam masala
• 3 tbsp plain yoghurt
• 0 Extra-virgin olive oil

Step 1
Heat the oil in a saucepan over a medium-low heat and add the onions with a pinch each of salt and pepper.

Step 2
Cook, stirring regularly, for about 10 minutes, until the onions are soft and translucent, but not coloured.

Step 3
Add the garlic and cook gently for a further two minutes.

Step 4
Now add the stock, bring to the boil, lower the heat and simmer for four minutes.

Step 5
Pour into a bowl and set aside to cool, then chill in the fridge.

Step 6
Bring a pan of water to a boil, add a pinch of salt and blanch the watercress for two minutes, until the tougher stalks are just tender.

Step 7
Drain, then plunge into iced water before draining again.

Step 8
Put in a blender with the chilled stock, the garam masala and the yoghurt, and blitz to a fine puree, then chill for a further 25 minutes.

Step 9
To serve, top with some yoghurt, a twist of black pepper and a trickle of olive oil.