Ingredients

Steps

• Heat the oil and butter in a pan and fry the onion and garlic until softened.
• Add the vegetable stock and bring to a simmer.
• Whisk in the cream and watercress, then return to a simmer.
• Allow the mixture to cool slightly and blend with a hand-blender until smooth.
• Fry the chopped bacon in a separate pan until crisp.
• Pour soup into a bowl and garnish with yoghurt and the crisp bacon.