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+ servings

Kumara and Cress Soup

Tasty, easy to make Sunday Soup! With a splash of essential minerals too you have a very mineralised soup!
Prep Time 20 mins
Cook Time 30 mins
Course Dinner, Lunch
Servings 6


  • Blender
  • Saucepan


  • 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
  • 1 tsp Plasmatic Ionic Essential Minerals
  • ¼ tsp Organic Chili (optional) but gives a nice bite.


  • 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, add Plasma minerals 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.


Nice served with some organic popadoms or wholegrain organic toast.
Keyword Cress Soup, Mineral rich, Mineralised, Soup, Watercress
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