Watercress Soup with Toasted Seeds

Preheat oven to 350°F (175°C). Spread the mixed seeds on a baking sheet and toast in the oven for 5-7 minutes, or until lightly golden and fragrant. Watch carefully to avoid burning. Set aside to cool.

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the 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 simmer. Cook until the potato is tender, about 10-15 minutes.

Add the watercress to the pot and cook for just a minute or two, until it wilts.

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.

Return the soup to the pot, if needed. Season with salt, pepper, and lemon juice to taste. Heat gently if necessary.

Serve the soup warm, garnished with the toasted seeds.