This super foods soup has a high nutritional value, is extremely rich in antioxidants and is super tasty too. I love the peppery, tangy flavour of the watercress in combination with the mild flavoured baby leaves. As the stems of the baby spinach are so tender, there is no need to remove the stems. Garnish with horseradish cream for the perfect finish.
- Olive Oil - 2 tbsp.
- Sweet Potato - 1 large, peeled and diced
- Vegetable Stock - 1.25L/ 5 cups
- Leek - 1, washed and finely sliced
- White Onion - 1 large, finely chopped
- Baby Leaf Spinach - 200g / 0.5 lb
- Watercress - 200 / 0.5 lb
- Salt and Pepper - to taste
- Horseradish cream - to garnish
Heat the olive oil on medium heat in your stockpot and sauté the onion and leek until soft. When the vegetables are done, add the diced sweet potato.
Pour in your vegetable stock, bring to boil and cover. Once boiling reduce the heat and simmer for 20 minutes or until the potato is starting to soften.
Stir in the spinach and watercress into the stockpot and cook, stir often, until tender. About 5 minutes. Turn off the heat and let the soup cool down for a few minutes. Purée the ingredients with a hand blender in the stockpot or purée in batches in your blender.
Return the soup to a clean pan, season with salt and pepper to taste, and heat through without boiling. Garnish with horseradish or horseradish cream and serve immediately.