Watercress Soup with a Hint of Nutmeg

Heat the olive oil in a large pot or saucepan over medium heat.

Add the onion and cook until softened, about 5 minutes.

Add the garlic and cook for another minute until fragrant.

Add the diced potato and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potato is tender.

Stir in the watercress and nutmeg. Cook for 2-3 minutes, until the watercress is wilted.

Remove from heat and carefully blend the soup using a blender or immersion blender until smooth.

Season with salt and pepper to taste.

If desired, stir in the cream for a richer flavor and texture.

Serve hot.