Watercress, Leek and Coconut Soup

Name: Watercress, Leek and Coconut Soup
Cuisine: British, European
Ingredients: “1 tablespoon (20 ml) extra virgin coconut oil or 2 teaspoons ghee; 1 onion, diced; 1 clove garlic, crushed; 1 leek, white part only, finely sliced; 1 medium turnip, peeled and diced; 2 3/4 cups (3 oz/85 g) watercress, rinsed, plus extra to serve; 9 1/2 fl oz (270 ml) can additive-free coconut milk; 1 1/2 cups (13 fl oz/375 ml) vegetable stock; Celtic sea salt and freshly cracked black pepper, to taste”

2 steps

Updated at: Thu, 17 Aug 2023 00:07:45 GMT

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Ingredients

2 servings

20mlextra virgin coconut oil

white part only, finely sliced

1turnip

medium, peeled and diced

85gwatercress

rinsed, plus extra to serve

9.5 fl ozcan additive-free coconut milk

375mlvegetable stock

Celtic sea salt

black pepper

freshly cracked, to taste

Instructions

Step 1

Melt the oil or ghee in a medium saucepan over medium heat. Add the onion and garlic and cook, stirring frequently, for 3–4 minutes or until transparent. Add the leek, turnip, watercress, coconut milk and stock, then bring to a boil. Reduce the heat to low then simmer, covered, for 20 minutes.

Step 2

Remove from the heat and allow to cool slightly, then purée in a food processor or blender until smooth. Add salt to taste, reheat if necessary, then grind on black pepper, garnish with extra watercress and serve.