Watercress Soup with Lemon and Chive Croutons

Preheat oven to 180°C (350°F). In a bowl, toss bread cubes with 1 tbsp olive oil, lemon zest and half of the chives. Spread on a baking sheet and bake for 8-10 minutes, or until golden brown and crispy. Set aside.

Heat 2 tbsp olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until softened, about 5 minutes.

Add the diced potato to the pot and cook for another 5 minutes, stirring occasionally.

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

Add the watercress to the pot and cook for 2-3 minutes, until wilted.

Remove the pot from the heat and carefully blend the soup using an immersion blender or transfer to a regular blender. Blend until smooth.

Return the soup to the pot. Stir in the lemon juice and season with salt and pepper to taste. Heat gently if needed.

Ladle the soup into bowls and top with the lemon and chive croutons and the remaining chives. Serve immediately.