Heat olive oil in a large saucepan over medium heat.

Sweat the chopped onion and garlic for 3–4 minutes until softened.

Add the cubed potatoes to the saucepan and cook for a further 2–3 minutes, stirring occasionally.

Pour in the vegetable stock, bring the mixture to a boil, then reduce the heat and let it simmer for 5 minutes.

Add the chunks of cucumber to the saucepan and cook for an additional 3 minutes or until the potatoes are tender.

Toss in the watercress and allow it to wilt into the mixture.

Carefully transfer the cooked vegetable mixture to a blender or food processor and blend until smooth and creamy.

Meanwhile, in a separate small saucepan, bring water to a boil.

Cook the trimmed green beans for 3–4 minutes until tender.

Drain the beans and set them aside.

Once the soup is smooth, return it to the saucepan.

Add the cooked green beans to the soup and warm through.

Season the soup with salt and freshly ground black pepper according to taste.

Serve the fresh green vegetable medley soup hot, garnished with a drizzle of olive oil or a sprinkle of fresh herbs if desired.