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Coconut Watercress Soup

by noshnosh (follow)
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

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

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.

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