Coconut Watercress Soup

Posted 2016-05-02 by noshnosh ⇒ follow

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

%recipeyum

227592 - 2023-07-17 10:29:14

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