Name: Carrot, spinach and watercress soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 Tbsp olive oil; 1 celery stick; 1 onion; 2 garlic cloves; 1 tsp dried marjoram or oregano; 1 Tbsp tomato purée; 1 bay leaf; 500g carrot; 750 ml vegetable sock; 1 bag mixed spinach, watercress & rocket leaves; 1 Tbsp balsamic or apple cider vinegar

Carrot, spinach and watercress soup

15 Sep 2024

by Wholeness

Prep Time

5 minutes

Cook Time

25 minutes

Total Time

30 minutes

Background

Most supermarkets sell a bag of mixed "salad leaves" containing spinach, watercress and rocket - none of which are actual lettuce leaves so they are also suitable for other dishes, such as soups, stews and stuffings. This carrot, spinach and watercress soup is made with this mixture - it’s healthy, vegan and yummy! Serve it with wholesome bread.

Ingredients

1 Tbsp olive oil
1 celery stick
1 onion
2 garlic cloves
1 tsp dried marjoram or oregano
1 Tbsp tomato purée
1 bay leaf
500g carrot
750 ml vegetable sock
1 bag mixed spinach, watercress & rocket leaves
1 Tbsp balsamic or apple cider vinegar

Instructions

Finely chop the onion, celery and garlic. Roughly chop the carrots.
Heat the oil in a pot, then sauté the onion & celery for 5 minutes. Add the garlic and stir for a minute. Add the tomato purée and marjoram, then the carrots. Stir for a minute, then pour over the stock.
Bring to a boil, cover and cook for 15-20 minutes until the carrot is tender, then add the mixed green leaves.
Turn off the heat, cover the pot with a lid and rest for 3 minutes.
Using a stick blender, process the soup until you get a lightly textured, creamy soup.
Stir in the vinegar and serve.