A recipe for fresh watercress and pine nut soup
Watercress and Pine Nut Soup
Servings: 2 +
Author: Jane Sarchet
  • Water or stock start with maybe 1/2 a litre and add more when blending if needed.
  • 1 potato chopped. This is to thicken the soup naturally, so if you plan to feed more people, add more.
  • 1 onion or small leek chopped.
  • Garlic as much as you want.
  • 1 or 2 largish bunches of watercress thick stems removed.
  • Pine nuts maybe a man size handful. Toast first in dry frying pan to add more flavour.
  • Coconut milk or cream perhaps 2 tablespoons, to make it extra yummy.
  • Salt & pepper.
  1. Cook the potato, onion and garlic in the water or stock until potato is cooked.
  2. Add watercress, put on lid and turn off heat. after a minute or so, stir watercress.
  3. When all has wilted, blitz with a blender.
  4. Add pine nuts and cream, blitz again.
  5. Season, taste, eat.