I love soup at any time of year and this watercress and spinach soup has all the taste of springtime with fresh watercress and the lovely young spinach leaves that are available just now. Vibrant and green it looks just as healthy as it is.
What’s in it?
Well there is watercress and spinach of course but to add a bit of body I have used half of a medium sized sweet potato which doesn’t have the carb content of a normal potato. There is also celery, a small onion, garlic and vegetable stock. You will need a bit of olive oil to start your cooking off and then some pumpkin and sunflower seeds to finish things off completely and add that lovely bit of crunch as a topping and maybe even a drizzle of extra virgin olive oil as well.
Like all soups this watercress and spinach soup makes the perfect lunch or as a starter at supper time. This recipe is for two portions of soup. You can serve this either hot or chilled. If serving chilled then it is best to serve is smaller portions in little glasses or bowls as chilled soups always seem more filling somehow and a little goes a long way.
WATERCRESS AND SPINACH SOUP
- 1 tbsp olive oil
- 1 small onion diced
- 1 stick celery chopped finely
- 1/2 medium sweet potato
- 2 cloves garlic crushed
- 100 g watercress
- 100 g spinach
- 500 ml vegetable stock
- 1 tbsp mixed sunflower and pumpkin seeds
- 1 tbsp extra virgin olive oil
- Heat the oil in a pan and saute the onion and celery for 3 minutes before adding the sweet potato for 3 minutes then the garlic for a further 2 minutes
- Add the stock and bring to the boil, cover and simmer for 20 minutes
- Add the watercress and spinach and cook for a further 4 minutes
- Remove from heat and blitz with a hand held blender
- Toast the nuts in a dry pan for 1 minute till they emit their nutty aroma
- Top soup in bowls with a swirl of extra virgin olive oil and sprinkle with the toasted seeds