Liz's Popular Watercress Soup

1. Pour the oil into a large saucepan over medium heat.
2. Once the oil simmers, add the onion, potato and carrots.
3. Cook stirring often, until the onion starts to soften, 5 minutes.
4. Add the crushed garlic and cook, stirring, for 1 minute.
5. Add the hot broth, salt and pepper (once the liquid starts to bubble, reduce the heat to medium low, cover and cook until the vegetables are tender, 30 minutes).
6. While the soup is cooking, rinse the watercress and remove any large or tough stems (reserve 4 to 6 whole sprigs to garnish the soup)  then coarsely chop the rest of the watercress.
7. Once the soup vegetables are tender, remove the saucepan from the heat and use a hand blender to puree the soup until smooth.
8. Return the soup to medium heat and bring to a very gentle bubble, then add the chopped watercress.
9. Cook for a minute or two, then divide among serving bowls, garnishing each with a reserved sprig of watercress.

Recipe & Photo Credit: Liz Alves Santos