Watercress Soup

Gram for gram, Watercress has more vitamin C than an orange and contains a wealth of nutrients, including vitamin K, folate, calcium, iron and antioxidants.

Fresh, wholesome, and naturally creamy, this watercress soup is an easy way to enjoy a bowl full of nutrients.

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Method

Heat the oil and add the onion, cooking over a low heat until it starts to soften.

Add the potatoes and cook for 5 minutes.

Add the vegetable stock, bring to the boil and cook for 20 minutes until the potatoes are soft.

Stir in the cannellini beans, followed by the watercress, cover and cook for a further 5 minutes.

Take of the heat and blend until smooth.

Stir in a spoonful of crème fraiche or greek yoghurt for added creaminess and top with pumpkin seeds before serving.

SWAP: There are plenty of dairy free options for crème fraiche replacements, my go to is Oatley Creamy Oat Fraiche.

I use Bouillon instant vegetable stock powder, which is vegan and gluten free.

Ingredients      

1 tbsp olive oil

1 onion finely chopped

3 small potatoes (chopped, skin on for more fibre)

200g watercress

800ml vegetable stock

1 tin cannellini beans (drained*)

Crème fraiche or greek yoghurt
SWAP for plant-based crème fraiche or greek yoghurt

2 tbsp toasted pumpkin seeds

Note*

If you’re using beans cooked in stock like Bold Bean Co then don’t waste the stock. Add it to the soup for extra nutrients and maybe just reduce the vegetable stock by 100ml or so.