Watercress & Spinach Soup

When in doubt – make soup.

When in soup dount – go seasonal!

This is such a flexible basic recipe to apply to any seasonal ingredients all year round.

I just love the vibrant green you get from the spinach, bright colours bound to make you happy!


Watercress & Spinach Soup
Watercress & Spinach Soup
Servings Prep Time
2people 15minutes
Cook Time
20minutes
Servings Prep Time
2people 15minutes
Cook Time
20minutes
Ingredients
Watercress & Spinach Soup
Garlic Yoghurt
Instructions
  1. Get the oil hot in a large pot. Thinly slice the onion and add to the pot with some salt. Sweat until soft, about 5 minutes.
  2. Slice the garlic and add to the onions. Sweat softly until fragrant and soft.
  3. Wash the potato well, slice very thinly (on a mandolin if you have one). Add the potato and the stock to the onions and garlic. Simmer until the potatoes are soft, about 15 minutes.
  4. While the potatoes are cooking, make the garlic yoghurt. Crush the garlic with some salt and mix through the yoghurt. Finish with a drizzle of olive oil and a squeeze of lemon.
  5. Once the potatoes are soft, add the spinach and watercress (keep some aside for garnishing), stir through and blend (a hand-blender does the trick but if you have a vitamix, it'll be even smoother). Check the taste and adjust the seasoning.
  6. To serve, spoon into bowls with a dollop of garlic yoghurt, a drizzle of olive oil, some dukkah and some fresh watercress. Enjoy!

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