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- 200 g onions, quartered
- 2 garlic cloves
- 25 g unsalted butter, diced
- 200 g potatoes, peeled, cut in pieces (3 cm)
- 600 g vegetable stock
- 100 g fresh watercress, plus extra for garnishing
- ½ tsp fine sea salt
- ¼ tsp ground black pepper, plus extra for garnishing
- per 1 portion
- 519 kJ / 124 kcal
- 3.1 g
- 13.6 g
- 6.4 g