Autumn is coming so soup is back at the forefront of my mind but it's still pretty warm so want to kept things fresh and seasonal. This is one of my fav soup recipes, watercress and almond - it literally takes 5 mins it is super creamy and filling but is dairyfree and vegan packed with healthy fats and protein.

 

Ingredients 

1tsp               Olive oil

1                     Leek (roughly chopped)

2clove           Garlic (finely chopped)

500ml           Water

1½tsp            Bouillon powder

200g              Fresh Spinach

75g                Watercress

100g              Ground almonds

¼                     Nutmeg (grated)

Juice of ½ lemon

Salt & pepper to taste

 

Method

Steamfry the garlic and leek in a little olive oil until soft. Add water, bouillon and almonds. Bring to the boil, then turn the heat down, and add the spinach and watercress. They will wilt in under minute. Blend until smooth and creamy with a hand blender.

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