Serves 4 Ingredients 1 tablespoon olive oil 1 medium onion, chopped 1 medium potato, diced 850ml chicken stock 300g baby spinach leaves 100g watercress, thickest stalks removed 1/2 teaspoon grated nutmeg Salt and pepper Method In a large pot fry the onion in the olive oil until it’s soft. Add the potato and cook for three minutes then add the stock and simmer for a further 20 minutes, or until the potato is cooked. Add the spinach leaves and cook on a slightly higher heat for five minutes, stirring so the leaves wilt. Add the watercress and stir for another minute or so. Take the pot off the heat and use a stick blender to liquidize the soup. Season with salt and pepper and add the nutmeg. Serve with crusty bread.