Spinach, Watercress and Avocado Soup
This bright green soup is literally bursting with vitamins and minerals. It’s easy to make and is such a nourishing immunity booster. Spinach is, of course, an excellent source of iron. Peppery watercress is powerhouse leafy vegetables, particularly rich in Vitamin K (Potassium) as well as vitamins A, E, and C, folate, calcium, and iron Studies have identified its antioxidant and phytochemicals as being helpful in the fights against cancer, heart disease, and osteoporosis
The addition of the avocado makes for a smoother creamier soup as well as bringing all the good fats, vitamins of the little green nutrient bombs.
Beware - It took me a while to get this soup right as the watercress needs to be blanched in boiling water to remove its bitterness.
Spinach, Watercress & Avocado Soup
Ingredients
Serves 2
2 small shallots
1 small potato, peeled and chopped
200g of spinach
100g of fresh watercress
1 avocado
500ml of vegetable or chicken stock
Salt and Pepper
A teaspoon of lemon Juice
Olive oil
Method
Gently fry the shallot in a little olive oil so that it softens but does not brown. Add the potatoes cubes, season, and cook until soft. Pour the stock into the pan and bring to a boil.
Once the water is boiling add the spinach and watercress and allow to boil for 2-3 minutes. Remember the water needs to be boiling in order to blanch the watercress and remove its bitterness.
Add in the avocado and carefully blend the soup. I use a Vitamix or a handheld KitchenAid blender for this. You do not want to find yourself cleaning hot bright green soup off the walls or yourself so only fill the blender to 3/4 full and increase the speed very gradually. If using a handheld blender then cover the pan with a tea towel so it does not splash back at you.
Taste the soup and season with lemon juice, salt, and pepper. Finish with some olive oil and garnish microgreens or basil leaves.
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