Watercress Soup with Toasted Seed Garnish

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 vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the potatoes are tender.

While the soup simmers, prepare the seed garnish. Heat a small frying pan over medium heat. Add the mixed seeds and toast, stirring frequently, until they are lightly golden and fragrant, about 3-5 minutes. Be careful not to burn them. Set aside.

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 cream (if using) and season with salt and pepper to taste. Heat gently if needed.

Ladle the soup into bowls. Garnish with toasted seeds and a few fresh watercress leaves.