Watercress & Mint Soup with Crème Fraîche

Heat olive oil in a large saucepan over medium heat. Add onion and cook until softened, about 5 minutes.

Add garlic and cook for another minute, until fragrant.

Add potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes, or until potatoes are tender.

Stir in watercress and mint. Cook for 1-2 minutes, until watercress is wilted and the mint releases its aroma.

Remove from heat and carefully blend the soup using an immersion blender until smooth. Alternatively, transfer the soup to a regular blender in batches and blend until smooth. Be careful when blending hot liquids.

Season with salt and pepper to taste.

Ladle the soup into bowls and top each serving with a dollop of crème fraîche.