A lightly spiced, delicious watercress and potato soup, ideal for a starter or served with crusty bread for lunch.
Season to taste, stir in the watercress leaves and half of the Parsley. Pour into a blender and blend until smooth, then divide between 4 bowls.
Combine the remaining olive oil with the remaining Parsley and drizzle over the soup to serve.
Par-boil the Jersey Royal potatoes for 15 minutes, or until soft.
Heat 1 tbs of the olive oil in a saucepan, add the onion and gently fry until softened, but do not colour. Add the Garlic Granules and fry for a further minute.
Chop the potatoes roughly and add to the pan with the watercress stalks, Ginger and milk and boil for 3-4 minutes.