OK so apologies for the title but I couldn’t help it!

This soup is immense. And I don’t like soup.

It’s crammed full of antioxidant and anti-inflammatory ingredients and will do your body the world of good. The sweetness of the carrot tones-down the spicy watercress, and the coconut cream will help you to absorb all the amazing nutrients.


  • 100g watercress (1 bag)
  • 50g organic baby spinach (half a bag)
  • 200g carrots, peeled
  • 10g coconut cream
  • 2 chicken stock cubes
  • 2 tsp turmeric
  • 1 tsp Himalayan pink salt
  • 1 tsp paprika


      1. Steam the carrots for about 10 minutes until soft.
      2. Add the watercress and spinach and steam for another few minutes until the greens are wilted.
      3. Drain the vegetables and tip them into a food processor, then with the water in the pan you’ve just used to steam, make up a litre and a half or so of chicken stock with the stock cubes.
      4. Add the stock, coconut cream and seasonings to the food processor, whizzing until everything becomes liquidised.

Depending on how you like your soup texture, you can tuck into a chunky soup right now, or follow these additional steps if you like your soup a little smoother:

      1. Leave the mixture to cool for about 10 minutes and then pop it in batches into a Nutribullet or high speed blender.
      2. Whizz in the Nutribullet until smooth, and dish up, or freeze in batches!



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