Simple + Nourishing Watercress Soup *Vegan

This soup is a classy number. Perfect for dinner parties ... we had it for our Christmas Day starter with huge success.  

I can even get my kids to tuck into this with some chunky toast served alongside.

You can easily sub in extra greens too - a handful of spinach or small cup of peas, all goes nicely. 




75g fresh watercress 

1 large onion sliced 

2 garlic cloves crushed

1 large potato peeled and quartered 

250ml of cream  (I use Oalty) 

3 tsp of veg stock (I use Swiss vegetable bouillon)  


2 tsp of sprirulina powder (not essential but I like to add)  

1 ltr of water  

Splash of olive oil  



In a large pan brown the onions and garlic in a little splash of olive oil. Once browned stir in the watercress. Then add the cream, stock, and water. 

In a separate pan boil the potato. Once soft add to the other pan. Stir through and then add the spirulina.  

Place all the ingredients into a blender and mix until smooth (or use a hand blender in the pan).  


Your soup is now ready to serve. Season with pepper.  


It will keep for 2 days in the fridge and freezes well. Ideally best consumed within 24hrs to avoid nutrient loss.