Watercress and spinach soup
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Watercress and spinach soup
A fresh peppery soup filled with goodness which works for any season or any time of day. Super easy to prepare and makes a nourishing base for a variety of toppings.
SERVES:
4
PREP TIME:
25 mins
COOK TIME:
20 mins
Ingredients
- 3 tablespoons olive oil
- 1 medium bunch spring onions, chopped
- 1 stick celery, chopped
- ½ teaspoon black pepper
- ½ teaspoon chilli flakes
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 160g fresh watercress
- 200g fresh spinach
- ½ cup of fresh parsley, chopped
- 500ml boiling water
Method
- On a medium heat preheat the olive oil and fry the spring onions and celery until softened and browned.
- Add and stir in all the spices.
- Reduce the heat and fold in the fresh watercress, spinach and parsley until soft.
- Add the boiling water and allow to simmer for 10 minutes.
- Turn the heat off and allow to sit for 5 minutes.
- Blend all the ingredients, using a hand held blender, to the consistency you like.
- Serve immediately or cool and keep in the fridge for up to 5 days.
Inspiration and top tips
- If you want to make a larger quantity simply add a packet of frozen spinach to your mix.
- Add different vegetables to the base such as fennel, garlic, bok choy, chard etc.
- Add cooked fish or chicken for a more substantial meal; serve cold in summer with grilled prawns and/or garnish with roasted seeds or nuts and a drizzle of chilli oil.
Dietary Requirements
Gluten Free | Dairy Free | Sugar Free | Yeast Free | Soy Free | Egg Free | Nut Free | Vegetarian
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