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Coconut Watercress Soup
Easy (2874) Dinner (2274) Healthy (1888) Lunch (1798) Family (1525) Vegetarian (1517) Quick (1387) Simple (966) Vegan (744) Kids (743)
This is a nutrient-loaded, creamy veggie soup perfect for a light dinner or lunch, or scooped into a thermos for a meal on the go.
It freezes well and lasts for a couple of days when kept refrigerated, but it's that good you are unlikely to have any leftovers!
You could also serve it with a serve of brown rice or a thick slice of bread if you wanted to bulk it out some more.
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Makes: 4 servings
Ingredients
2 tbsp coconut oil
2 brown onions, roughly chopped
2 bunches watercress, washed, chopped
250g potatoes, diced
2 cups coconut drinking milk
2 cups vegetable stock
handful pumpkin seeds, to top
Method
Categories
#Vegan
#Vegetarian
#Healthy
#Soup
#Simple
#Easy
#Quick
#Vegetables
#Greens
#Family
#Kids
#Lunch
#Dinner
#Summer
#Winter
It freezes well and lasts for a couple of days when kept refrigerated, but it's that good you are unlikely to have any leftovers!
You could also serve it with a serve of brown rice or a thick slice of bread if you wanted to bulk it out some more.
Cooking Time: 20 minutes
Makes: 4 servings
Ingredients
2 tbsp coconut oil
2 brown onions, roughly chopped
2 bunches watercress, washed, chopped
250g potatoes, diced
2 cups coconut drinking milk
2 cups vegetable stock
handful pumpkin seeds, to top
Method
Heat oil in a large pot and add the onion and potato. Cook over a medium flame until beginning to soften.
Add coconut milk and vegetable stock, and simmer until potatoes are tender.
Stir through the watercress and cook for a further 5 minutes or until wilted.
Remove from heat and leave to cool. Transfer to a blender and blitz until a smooth consistency.
To serve, bring to the boil and top with a handful of pumpkin seeds and cracked black pepper.
#Vegan
#Vegetarian
#Healthy
#Soup
#Simple
#Easy
#Quick
#Vegetables
#Greens
#Family
#Kids
#Lunch
#Dinner
#Summer
#Winter
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