Simple + Nourishing Watercress Soup *Vegan

This soup is a classy number. Perfect for dinner parties … we had it for our Christmas Day starter with huge success.

I can even get my kids to tuck into this with some chunky toast served alongside.

You can easily sub in extra greens too – a handful of spinach or small cup of peas, all goes nicely.


75g fresh watercress

1 large onion sliced

2 garlic cloves crushed

1 large potato peeled and quartered

250ml of cream  (I use Oalty)

3 tsp of veg stock (I use Swiss vegetable bouillon)


2 tsp of sprirulina powder (not essential but I like to add)

1 ltr of water

Splash of olive oil


In a large pan brown the onions and garlic in a little splash of olive oil. Once browned stir in the watercress. Then add the cream, stock, and water.

In a separate pan boil the potato. Once soft add to the other pan. Stir through and then add the spirulina.

Place all the ingredients into a blender and mix until smooth (or use a hand blender in the pan).

Your soup is now ready to serve. Season with pepper.

It will keep for 2 days in the fridge and freezes well. Ideally best consumed within 24hrs to avoid nutrient loss.

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