Spinach, Watercress, Rocket and Sweet Potato Soup

This recipe is taken from:

 

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Ingredients

  • 1 small red onion
  • 1 medium sweet potato
  • 1 tablespoon vegetable oil
  • 1 vegetable stock cube
  • Freshly ground black pepper
  • 1 bag (140g) of watercress, spinach and rocket

Instructions

  • Peel and chop the red onion and sweet potato into small pieces.
  • In a large saucepan heat the oil and add the onion and potato.
  • Gently sweat the vegetables over a medium heat with the lid on for 10 minutes.
  • Prepare the stock dissolving the stock cube in 1 pint (570ml) of boiling water.
  • Add the stock, seasoning, spinach, watercress and rocket to the pan, bring to the boil and simmer for 5 minutes.
  • Remove from the heat and using a blender (hand or jug), blend the soup until smooth.
  • Pour into a bowl and enjoy

Why this is good for you

Spinach, watercress and rocket are all deep-green salad leaves and, as such, have many health benefits. They are packed with chlorophyll, the part of the plant that quite literally traps sunlight energy and releases it into your body's cells.

Spinach also contains oxalic acid (sometimes referred as oxalate). Oxalic acid binds with iron, hence inhibiting its absorption.  Spinach is not the only food containing high levels of oxalic acid.  More importantly, spinach contains betacarotene and lutien, which is particularly important for the eyesight and for helping prevent cancer.

Watercress is a brilliant source of vitamin C and magnesium as well as a good source of vitamins A, B1, B6 and E, betacarotene, iron, calcium and zinc.
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