Description
A nutritious and flavorful watercress and spinach soup that combines fresh leafy greens with sweet potato and vegetable stock, finished with toasted seeds for added texture and a drizzle of extra virgin olive oil. This wholesome soup is perfect for a light, healthy meal in just 40 minutes.
Ingredients
Soup Ingredients
- 1 tbsp olive oil
- 1 small onion, diced
- 1 stick celery, finely chopped
- 1/2 medium sweet potato, chopped
- 2 cloves garlic, crushed
- 100 g watercress
- 100 g spinach
- 500 ml vegetable stock
Toppings
- 1 tbsp mixed sunflower and pumpkin seeds (and/or pumpkin seeds)
- 1 tbsp extra virgin olive oil
Instructions
- Sauté the Vegetables: Heat 1 tablespoon of olive oil in a pan. Add the diced onion and finely chopped celery and sauté for 3 minutes until softened. Add the chopped sweet potato and cook for an additional 3 minutes. Finally, add the crushed garlic and cook for 2 more minutes, stirring occasionally to prevent burning.
- Simmer the Soup: Pour in 500 ml of vegetable stock and bring the mixture to a boil. Once boiling, cover the pan and reduce the heat to let it simmer for 20 minutes, allowing the vegetables to cook through and soften completely.
- Add Greens: Add 100 g watercress and 100 g spinach to the pan. Continue cooking for another 4 minutes to wilt the greens and meld their flavors into the soup.
- Blend the Soup: Remove the pan from heat. Using a handheld blender, blitz the soup until smooth and creamy, ensuring all vegetables are fully pureed.
- Toast the Seeds: In a dry pan, toast 1 tablespoon of mixed sunflower and pumpkin seeds (or pumpkin seeds alone) over medium heat for about 1 minute until fragrant and lightly golden.
- Serve: Ladle the blended soup into bowls. Drizzle with 1 tablespoon of extra virgin olive oil and sprinkle the toasted seeds on top to add crunch and flavor.
Notes
- You can substitute spinach for kale or other leafy greens if preferred.
- For a creamier texture, add a splash of coconut milk or cream before blending.
- Adjust the seasoning with salt and pepper to taste before serving.
- To make the soup heartier, add cooked lentils or beans along with the stock.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: International
