Green Bean Soup

• 1 tablespoon olive oil
• 1 onion, chopped
• 1 clove garlic, chopped
• 7 ounces potatoes, peeled and cut into 1 inch cubes
• 3 cups vegetable stock or 3 cups chicken stock
• 1 small cucumber, cut into chunks
• 3 ounces watercress
• 4 12 ounces green beans, trimmed and halved lengthwise
• salt and pepper

1. Heat the oil in a large pan and saute the onion and garlic for 3-4 minutes, or until softened.
2. Add the cubed potatoes and cook for a further 2-3 minutes.
3. Stir in the stock, bring to a boil, and simmer for 5 minutes.
4. Add the cucumber to the pan and cook for a further 3 minutes, or until the potatoes are tender.
5. Add the watercress and allow to wilt.
6. Then place the soup in a food processor and blend until smooth.
7. Bring a small pan of water to a boil and steam the beans for 3-4 minutes, or until tender.
8. Add the beans to the soup, season, and warm through.

olive oil, onion, clove garlic, potatoes, vegetable stock, cucumber, watercress, green beans, salt

Taken from www.food.com/recipe/green-bean-soup-44171 (may not work)