If you are lucky enough to have access to Watercress then this recipe is a nice hearty soup.

Watercress and Kumara go so good together, I added in a little chili at the end for a little bite! Just a smidge.

Kumara and Cress Soup

Tasty, easy to make Sunday Soup! With a splash of essential minerals too you have a very mineralised soup!

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Course Dinner, Lunch

Servings 6

Equipment

• Blender
• Saucepan

Ingredients

  

1x2x3x

• 500 grams Organic Kumara (Sweet Potato) 1 Pound
• 1 tsp Vegetable Stock
• 1 tsp Himalayan Salt
• 6 Cups Freshly picked Water cress (about 500gms)
• 6 Cups Clean water
• ¼ tsp Organic Chili (optional) but gives a nice bite.

Instructions

 

• Half fill saucepan wiht clean water and heat while you wash the kumara and chop up.
• Add Kumara, salt, vegetable stock to saucepan and cook until soft, depending on size, it will take about 15-20 mins.
• While the Kumara is cooking, wash and chop up the watercress.
• Once the Kumara is cooked, add watercress and cook for a further 3-5 mins.
• Let the Soup cool, and chili if using.
• Puree the soup. Once it has cooled enough to add to a blender, pour the content and whizz up. Depending on your preference of consistency I liked this soup a little chunky, so I just pulse a few times until I get the consistency I like. If you prefer a smoother soup then blend a litte longer.

Notes

 

Nice served with some organic popadoms or wholegrain organic toast.

 

 

 

Keyword Cress Soup, Mineral rich, Mineralised, Soup, Watercress

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