Watercress Soup with Crème Fraîche

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

Add the potato and garlic and cook for another 2 minutes, stirring occasionally.

Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.

Stir in the watercress and cook for 2-3 minutes, until wilted and bright green.

Remove the pot from the heat and carefully blend the soup using an immersion blender or transfer it to a regular blender (in batches if necessary). Blend until smooth.

Season with salt and pepper to taste.

Ladle the soup into bowls and garnish with a dollop of crème fraîche and a sprinkle of fresh watercress.