Creamy Watercress & Tomato Soup w Kaffir Lime Leaf

Creamy Watercress & Tomato Soup w Kaffir Lime Leaf
This is an amazing soup with delicate creaminess. Watercress is incredibly healthy, and its flavour pairs beautifully with tomato, basil and avocado in this recipe. Kaffir Lime leaves add a nice surprising flavour and no oil is needed as you use avocado for healthy fats and a smooth feel :-)
Cuisine: vegan, nutritarian
Recipe type: Soup
Serves: 6
Prep time: 
Total time: 
You need
  • 7 large tomatoes
  • 1.75 liters water
  • 2 large cloves of garlic
  • 1 tsp celery salt (if you don't want to use salt, then you could pop a few small pieces of celery in, if you like)
  • 3 tbsp vegetable stock powder (or 3 cubes)
  • 1 bunch of watercress
  • 1 hand of fresh basil
  • ⅛ tsp chilli powder
  • 1 small avocado, rougly chopped
  • 2 kaffir lime leaves
To do
  1. quarter the tomatoes, roughly chop the garlic and place in a large pot on medium to high heat and let them simmer (stirring a few times) for about 15 minutes till it's all nice and mushy
  2. add the water, celery salt, vegetable stock powder and let come to the boil
  3. then add the watercress, basil, avocado and chilli powder
  4. take off the boil and blend with a stick blender
  5. add kaffir lime leaves and let simmer for 5 to 10 minutes, then take them out and you're done :-)

 

Asparagus & Watercress Soup w Marjoram & Thyme

Asparagus & Watercress Soup w Marjoram & Thyme
A beautiful, fragrant soup, and nice and light as well. No added fats, and as it's bursting with flavour, salt is optional. And although super quick to make, this soup has loads of character!
Watercress contains more iron than spinach, more calcium than milk and more vitamin C than oranges. It has a the highest amount of vitamin K, has anti cancer properties (through phenethyl isothiocyanates, honestly), and other disease preventing phytonutrients and antioxidants. Definitely worth making a soup of ;-)
Cuisine: vegan, nutritarian
Recipe type: soup
Serves: 2
Prep time: 
Total time: 
You need
  • 150gr cooked asparagus
  • 1 cup of watercress, packed
  • ½ liter vegetable stock (or ½ liter water + 1.5 tbsp vegetable stock powder, unsalted or salted)
  • 1 packed tbsp of chopped fresh marjoram & thyme (mixed)
  • pepper to taste
To do
  1. (if you want to cook the asparagus in the stock, use a little bit more water, as water will evaporate during boiling)
  2. bring stock to the boil, add asparagus, boil for a few minutes to heat asparagus
  3. add watercress and fresh herbs and blend the soup
  4. serve as entree (makes 2-3 portions) or as main (makes 1-2 portions) with salad, mushrooms or wholemeal bread on the side