- Serves 4-6
- Prep in 20 minutes
- Cook in 35 minutes (+ 10 minutes infusing)
As we transition into more Autumnal weather there is nothing better than a warm bowl of delicious soup in my book.
I absolutely adore watercress with it’s feisty peppery flavour and huge antioxidant content which is incredibly supportive of our liver function. The inherent bitterness also encourages the flow of bile, which in turn aids our digestive function and the further removal of toxins from our bodies.
With the dreamy silkiness from the white potatoes (yes WHITE POTATOES) which are actually perfectly fabulous for us when used correctly (cooked in a liquid, never charred or burnt), and sweetness of the leeks and celery, this is one blend that features in my house on an extremely regular basis.
I have no doubt that you will enjoy it as much as we do 🙂
- Simple & Nutritious
- Supports Liver & Digestive Function
- Preheat the oven to 190ºC, line a small tray with baking parchment.
- Peel the onions, or if using leeks remove the tough outer leaves, trim away the root and score down the length so you can open up the layers. Rinse under a cold tap to wash any trapped dirt, then slice finely. Chop the celery and add both to a large saucepan with the coconut oil. Heat on a gentle flame, mixing to coat everything in the oil, then cover and leave to sweat on low for 10 minutes until softened.
- Wash the potatoes and cut into 2cm pieces, add these to the pan with the stock, re-cover and bring to a gentle simmer for another 10 minutes.
- Meanwhile chop the courgettes in half lengthways, then into 1cm slices, adding these to the pan once the potatoes have had their 10 minutes. Cook for another 10 minutes, before adding the watercress for a final 5.
- Tear the sweet potato skins into pieces and arrange on the baking tray, pop into the hot oven for 5-7 minutes until golden.
- Turn the heat off and leave everything to infuse for 5-10 minutes then blend to a smooth purée.
- Serve garnished with your crisp sweet potato skins.