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Ready in:

20 minutes

Cooking time

10 minutes

Good for:


Watercress and Sweet potato soup

When winter is at its worst you need something green and warming. I love soups as starters and experimenting is fun. This is combined recipe and i think it came out very well.


1 large sweet potato cut into cubes
1 large bunch of spring onions
1 tsp sea salt
1 large bunch of Watercress
125 ml coconut cream
125 ml lactose free cream
4 star anise
1 cinnamon stick
2 cloves of garlic
700 ml combination of miso soup and chicken stock
1-inch piece of ginger finely chopped

2 green chilies deseeded and finely sliced

Pepper to taste

Fresh basil and chili flakes to serve


Step 1

Heat oil in medium pot. Add cumin seeds and when sizzling add the sliced onions, ginger and garlic. Cook over medium heat for 3-4 minutes.

Step 2

Add chili, cinnamon stick, star anise and potato cubes and cook for 3-4 minutes. Then add the stock and cook for 15 minutes over low to medium heat.

Step 3

Once potatoes feel soft add the watercress to the soup fir just 1-2 minutes until soft.

Step 4

Take off the pot and remove the cinnamon stick and star anise. Blend until you have a smooth soup. Transfer back to the pot and add the coconut and lactose free cream. Bring to boil and simmer for 3-4 minutes.

Step 5

At this point t add salt, pepper, a sqeeze of lemon juice to taste.

Serve or leave until your guests arrive, then re-taste and serve with fresh basil and chili flakes- maybe a slice of bread with protein to go with it.


 Sometimes i will add extra potato for a sweeter taste. Or a dash of soy sauce to adjust the salt without adding additional salt. 2 soups are never alike, but i promise you it’s good.

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