Watercress Longevity Soup

A vibrant green soup that is light and full of nutrients.

INGREDIENTS

2 tbsp olive oil, coconut oil, butter or ghee

1 onion

4 cloves garlic

3 ribs celery

1 carrot

2 packets of watercress

2 cups stock or water

sea salt, pepper, any herbs you like (try oregano, parsley or add cumin, smoked paprika)

2 tbsp coconut yoghurt (unsweetened) or if you consume dairy then an organic good quality thick yoghurt/cream

How to make it

Chop all your veg and heat up the oil or butter in a pan. Lightly sauté the onion and garlic, add the rest of your veggies (except the watercress), cook for a few minutes then add your stock/water and spices and bring to boil.

Once the vegetables are cooked, remove the pan from the heat and add the watercress and coconut yoghurt/cream. Let it soften then blend the soup until it’s got a creamy consistency.

Serve with homemade crackers, sprinkle some nuts/seeds or drizzle some more olive oil and sea salt.

This soup has a delicious peppery taste and you can enjoy it hot or cold! Make sure you do not cook the watercress and simply add it at the end to ensure it retains its nutrients.

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