Jersey Royal Potato and Watercress Soup with Crispy Seaweed

Heat the olive oil in a large saucepan over medium heat. Add the sliced leek and cook until softened, about 5 minutes, without browning.

Add the Jersey Royal potatoes to the saucepan and cook for a further 2 minutes, stirring occasionally.

Pour in the vegetable stock and bring to a boil. Reduce heat and simmer for 20 minutes, or until the potatoes are tender.

Stir in the watercress (reserving some for garnish) and cook for 2 minutes until wilted.

Carefully transfer the soup to a blender and blend until smooth. Alternatively, use an immersion blender directly in the saucepan.

Season the soup with salt and pepper to taste.

While the soup is simmering, prepare the crispy seaweed. Heat the sesame oil in a small pan over medium heat. Carefully add the seaweed squares and cook for a few seconds on each side, until they become crispy. Be careful not to burn them.

Ladle the soup into bowls and garnish with reserved watercress and crispy seaweed.