Sweet Potato, Butternut Squash & Watercress Soup

Watercress brings an amazing fresh flavour to a soup, with a gentle spice in the background. This soup is nutritious, full of flavour, and suitable for vegans and celiacs.

Preparation Time:  8 Minutes                              Cooking Time: 15 Minutes                                    Serves:  6


  • 1 tbsp Coconut Oil
  • 1 Butternut Squash (peeled & seeded)
  • 1-2 Sweet Potatoes (peeled)
  • 1 Red Onion
  • 1 Large Carrot
  • 2 Celery Sticks
  • 1-2 Leeks
  • 3 Garlic Cloves
  • 2 Vegetable Stock Cubes
  • 1 litre of Boiling Water
  • 1 bunch (120g) of Watercress
  • Sea Salt & Black Pepper


1. Roughly chop all the veg, all except the watercress.

2. Heat the oil in a large saucepan, and add the veg and fry gently for a few minutes, allowing the flavours to begin to release and combine.

3. Add the vegetable stock (with water), and allow to simmer gently for 5 minutes, or until all the veg has softened.

4. Using a hand blender (ideally) blitz the mixture until smooth. Roughly chop the watercress, add in and blend again.

5. Season to taste, and ideally serve immediately. The flavour of the watercress will be much fresher if not cooked or reheated.

Bonus Bits

– The biggest mistake people make with soup is overcooking the veg, this will affect the flavour and colour of the soup.

– Onion, carrot & celery  (miripoix of veg) form the base of most soups (and many other dishes/sauces). It provides a good base of flavour and aromatics.

– Double the recipe and freeze for a later date. It will keep well for a few months in the freezer.


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