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Creamy watercress soup

(serves 4)


  • 2 large potatoes

  • 2 onions

  • 500ml vegetable stock

  • Olive oil

  • 1 bag (80g) watercress

  • Handful fresh thyme

  • Black pepper and salt

  • Coconut milk

  • Hot water

  • Dried chopped chives

  • Drizzle of coconut cream



  1. Peel the potatoes and cut into large chunks, place in the microwave or boil in a pot for 5 minutes, then chop into smaller pieces and add to a large pan

  2. Peel and roughly chop the onions and garlic and add to the potatoes, sauté with olive oil for 5-7 minutes until starting to brown

  3. Add the vegetable stock, chopped fresh herbs, salt, pepper and watercress, mix well together and let simmer for 15 minutes, if you have a lid large enough to cover the mixture, this will help it steam

  4. Add a little more hot water when it starts to boil away, you do not want it sticking and burning to the pan

  5. Transfer to a blender and blend until smooth, serve into bowls, drizzle with coconut cream and sprinkle with chives

  6. Serve and enjoy

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