Watercress and Sweet Potato Soup (serves 4)

This soup is packed with an alphabet of vitamins and minerals – vitamins A, B-5, B-6, C, E – and minerals – calcium, copper, magnesium, manganese, phosphorus, potassium, riboflavin, thiamine and fiber. I tempered the sweetness of the sweet potato with celery salt and cayenne pepper.

Prep and cooking time – approx 45 minutes

1 tbsp. extra virgin olive oil
1 medium onion – chopped
2 large cloves of garlic – grated
1 tsp. celery salt
Pinch or two of cayenne pepper
1 x medium sweet potato – peeled and cut into small cubes
4 oz. watercress – roughly chopped
3 cups vegetable or chicken broth

Heat oil in Dutch oven. When sizzling add onion and let soften and slightly brown before adding the garlic. Stir and cook for a couple more minutes then sprinkle in the spices, stir again and cook for another couple of minutes. Next, tip in the sweet potato and watercress.
Pour over the broth, bring to a boil, turn down heat and simmer for 10 to 15 minutes until sweet potato is soft.
Puree soup in a blender.


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