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Carrot, spinach and watercress soup

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.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

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
  • 500 g carrot
  • 750 ml vegetable sock
  • 1 bag mixed spinach watercress & rocket leaves
  • 1 Tbsp balsamic or apple cider vinegar

Method
 

  1. Finely chop the onion, celery and garlic. Roughly chop the carrots.
  2. 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.
  3. Bring to a boil, cover and cook for 15-20 minutes until the carrot is tender, then add the mixed green leaves.
  4. Turn off the heat, cover the pot with a lid and rest for 3 minutes.
  5. Using a stick blender, process the soup until you get a lightly textured, creamy soup.
  6. Stir in the vinegar and serve.