Lisa Marley from the Cocoa Box shows us how to make this delicious and healthy soup that is perfect for the cooler months


  • 25g of butter ( you can use unsalted but I use salted )

  • white pepper for seasoning (its a little less course than black)

  • 1 small garlic clove

  • 150g watercress

  • 150g spinach

  • 3 shallots ( if you are looking to only use in season Veg then this would be the month for Spring onions)

  • 550ml of boiling water

  • 100/150ml of creme fresh or cream (optional)


  • 1.

    Finely chop the garlic ( feel free to use a garlic press but I prefer to chop) and shallots and add to a pan with the melted butter.

  • 2.

    Allow to sweat down but not colour. This will take about three minutes on a medium heat.

  • 3.

    Add the watercress and cook for approx. 60 seconds. Add the spinach and cook for a further 30 seconds. Pour in the boiling water and stir.

  • 4.

    Place into a blender ( or use a hand blender) to create a smooth liquid.

  • 5.

    Season to taste and add a swirl of creme fresh or cream.

  • 6.

    Serve immediately.


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