Spinach & watercress soup with walnut oil

Healthy and tasty, this spinach and watercress soup is full of iron and will go straight to the top of your list of winter warmers

Preparation time: 15 mins
Cooking time: 30
Serves: 4

What you need:

• 300g/ 10.58 oz spinach leaves
• 150g/ 5.29 oz watercress
• 600 ml/ 21.12 flu oz Alpro soya milk
• 450 ml/ 15.83 fl oz vegetable stock
• 2 cloves garlic
• 1 medium onion
• 1 medium potato
• Zest of half a lemon
• 1/4 tsp nutmeg
• 3 tbsp Alpro soya cream
• 4 tsp walnut oil to serve
• 25g/0.88 oz of walnuts finely chopped to serve

What you do:

1. Finely chop the onion and garlic. Sauté in a large pan for 6 minutes before adding in the potato sauté for a further 1 minute before adding in the stock, then allow to simmer for 10 minutes.
2. Next add the soya milk, soya cream and half the spinach and watercress and the lemon zest.
3. Cover and simmer for 15 minutes.
4. Allow to cool for 5 minutes, before adding to a food mixer and blending with the remaining spinach and watercress to keep the color nice and bright green.
5. Finally serve by drizzling each bowl with walnut oil and sprinkling with finely chopped walnuts.

Handy tip/serving suggestion:

Serve with walnut bread and blue cheese.

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