Vegan Coconut Cress Soup

Watercress is an ancient green that may have been a staple in the diet of Roman soldiers. It is also a member of the cruciferous family, broccoli, arugula, and Brussels sprouts.

Did you know:

Eating just one cup of watercress a day would help a person meet their daily requirement of vitamin K

Watercress contains the antioxidant alpha-lipoic acid, which lowers glucose levels, increases insulin sensitivity and improves bone density.


Watercress will sauté faster than tougher greens such as kale and collard greens because of its tenderness. It lends a mild, slightly peppery taste to any dish. I love this light and colorful spring season soup. Of course it tastes best with the cress from your own garden. As always this is a salt free recipe, feel free to adjust the seasoning to your personal taste. Play around with different spices and herbs to create your very own delicious cress soup. Enjoy cooking

YOU NEED

for 6 portions

500ml Coconut Milk

4 Spring Onions

2 Garlic Cloves

2 Bell Peppers

750g Water Cress

250gr Broccoli Sprouts

1/2 Lemon

50ml Olive Oil

1 piece Gluten-free Focaccia

SPICES: nutmeg powder, fresh pepper, safran (I use 1/2 tea spoon of each)


THE MAKING

Wash and chop the spring onions into small rings

Leave one handful separately in a bowl for the topping

Wash the bell peppers and take out the stem, cut into cubes, leave a few cubes for the topping

Cut the cress from the stem, put 150gr in the bowl with the toppings

Wash the sprouts, also place them in the topping bowl

Peal the garlic and cut into small dices, put aside

Now pour olive oil in a pot and slowly start warming it up

Add spring onions

Add garlic dices and the coconut milk

Reduce the heat, add 500ml water and 600g water cress

Leave the liquid simmering for approximately 10 minutes

Take a blender and blend the liquid to a smooth, silky soup

Now add bell peppers , the juice of 1/2 lemon and the spices

Simmer for another 15min

Take the Focaccia bread and break it into several pieces

Stack the raw toppings and the Focaccia on top of each other in your soup bowl

Carefully pour the hot soup around the stacked toppings and enjoy


MY TIP

I love to top up my soups with roasted sesame seeds. You can also try pumpkin seeds or toasted bread crumbs. Leave me a comment about your favorite topping for this soup.


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