Watercress Soup

This is an old favourite of mine, I eat a lot of soup but watercress soup is my 'posh' soup for special occasions. It has a lovely, fresh, peppery flavour and this version is lower in fat using greek yogurt rather than cream for that smooth flavour.

Watercress in particular has many benefits for women with PCOS, it is high in iron which helps with fatigue, hair loss, infertility and irregular or absent periods. There is also plenty of calcium, folic acid and vitamins A and C present.

Serves 4 (as a starter)

Ingredients
1 small onion, finely chopped
150g watercress (2 bags)
2 medium potatoes, diced
500ml vegetable stock
1 tbsp extra virgin olive oil
A dollop of 0% fat greek yogurt

1. Sauté the chopped onion in the olive oil for a few minutes until soft and golden.
2. Add the potatoes and stock and bring to the boil, allow to simmer for ten minutes.
3. Add the washed watercress and cook for a further 10 minutes until the potatoes are soft.
4. Remove about 3/4 of the liquid and retain. Transfer the mixture to a food processer and blend until smooth. Reintroduce the stock slowly, stirring and carefully checking the consistency. The final soup should be reasonably thick, you will probably not need to use all of the stock.
5. Serve the soup with a spoonful of greek yogurt and some fresh wholemeal bread.