Ingredients

Steps

• Simmer 300ml of vegetable stock in a pan.
• Stir in the watercress and simmer for 2 minutes until wilted.
• Blend the mixture with a stick blender until smooth and keep warm.
• Simmer water with vinegar in a separate pan.
• Swirl the water to create a whirlpool and pour the egg into the center.
• Poach the egg for 3 minutes until white is set and drain on paper.
• Ladle soup into a bowl and top with the egg and cheddar.