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
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.
Categories
#Vegan
#Vegetarian
#Healthy
#Soup
#Simple
#Easy
#Quick
#Vegetables
#Greens
#Family
#Kids
#Lunch
#Dinner
#Summer
#Winter