Lisa Marley from the Cocoa Box shows us how to make this delicious and healthy soup that is perfect for the cooler months
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.
Allow to sweat down but not colour. This will take about three minutes on a medium heat.
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.
Place into a blender ( or use a hand blender) to create a smooth liquid.
Season to taste and add a swirl of creme fresh or cream.
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