Watercress and Spinach Soup

Creamy and easy to make this velvety green smooth soup is topped with tangy feta and crunchy pumpkin seeds. Watercress is an ingredient that should be celebrated in its own right. When cooked, the raw leaves spicy kick is softened and the heat also unlocks its wonderful depth and slight bitterness. Put alongside nutritional spinach they make a perfect combination in this seasonal soup that you should definitely try.

Serves: 4-6

Prepare: 15 minutes

Cook: 30 minutes

Ingredients:

• 2 tbsp olive oil
• 2 onions, chopped
• 4 garlic cloves, chopped
• 2 green chillies, halved, deseeded and finely sliced
• 1 tsp ground cumin
• 200g watercress
• 120g baby spinach
• 400g potatoes, peeled and chopped into cubes
• 1.2 litres fresh vegetable stock
• handful of parsley, chopped
• 150ml crème fraiche
• 150g feta cheese
• 40g pumpkin seeds

1. Heat the oil in a large saucepan over a medium-low heat. Add the onions, garlic and ½ the chillies; sauté for 10-15 minutes. Stir in the cumin, watercress, spinach and potatoes. Add the vegetable stock, turn up the heat and bring to the boil.

2. Reduce the heat to a simmer and cook for 15 minutes, or until the potatoes are soft. Take off the heat, tear in most of the parsley, then whizz with a stick blender (or in a jug blender) until smooth. Stir in half the crème fraiche and season.

3. Ladle the soup into bowls and top with a dollop of the remaining crème fraiche. Crumble over the feta, then sprinkle with the pumpkin seeds and the remaining sliced chilli and parsley. Serve with lime wedges for squeezing over, if liked.