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Super healthy watercress and spinach soup
super easy recipe for watercress and spinach soup perfect served hot or chilled
Ingredients
- 1 tbsp olive oil
- 1 small onion diced
- 1 stick celery finely chopped
- 1/2 medium sweet potato chopped
- 2 cloves garlic crushed
- 100 g watercress
- 100 g spinach
- 500 ml vegetable stock
- 1 tbsp mixed sunflower and pumpkin seeds and/or pumpkin seeds
- 1 tbsp extra virgin olive oil
Instructions
- 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
Notes
Vegetarian
Nutrition
Calories: 253kcalCarbohydrates: 23gProtein: 5gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gSodium: 1110mgPotassium: 782mgFiber: 4gSugar: 7gVitamin A: 14925IUVitamin C: 41mgCalcium: 152mgIron: 2mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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