Watercress Soup
Summer soups like this are the perfect way to put a lot of vegetables together incognito. This soup is so delicious no one will complain about eating their greens.
Servings: 4 bowls
Ingredients
- 1 tsp coconut oil
- 1/2 cup onion, diced
- 2 cup peas, fresh or frozen
- 4 cup vegetable stock, or water
- 1 cup watercress, chopped, or spinach
- 1 Tbsp fresh mint, chopped
- pinch sea salt
- pinch black pepper
- 1 cup non-dairy milk, (almond, coconut, cashew, rice, etc)
Instructions
- Melt the coconut oil in a large soup pot. Add the onion and cook until soft, then add the peas and the water. Bring to a boil, then add the lower the heat, watercress, mint, salt and pepper. Cover and simmer for 5 minutes.
- Puree the soup until smooth using a blender or hand blender, pouring in the coconut milk.
Nutrition
Calories: 100kcal | Carbohydrates: 15g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.5g | Sodium: 201mg | Potassium: 189mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2900IU | Vitamin C: 27.2mg | Calcium: 170mg | Iron: 1.6mg
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