Rocket, Spinach & Watercress Soup

Sometimes, my friends… Sometimes you accidentally fall (mouth open) onto a chocolate Easter egg and consume half of it in one sitting. Such a thing could happen to anyone, I’m sure you’ll agree. But when this happens (as it does around this time of year), you need to reassert your virtue and maybe also remind your body that green stuff is Good For It.

Look at these photos of green things, and feel at peace:

I don’t know about you, but I feel healthier just looking at those.

Salad, as I pointed out only recently, can be a bit of a downer of a meal. You can, however, make it delicious in any number of ways, and this is a lovely (not to mention stupidly easy) spring soup to bring in the longer, warmer evenings.

Seriously, this is surprisingly delicious. Just give it a shot.

Rocket, Spinach & Watercress Soup (Vegan, Gluten-free)

Serves 4, generously (2sp per portion)
Preparation time: 5 mins
Cooking time: 35 mins


Large saucepan/pot with lid; measuring jug; immersion/stick blender; it goes without saying by this point that you may need to chop something, so you should probably be suitably knived-up.


  • 300g potatoes (I used new potatoes, but anything should work)
  • 200-240g rocket, watercress, and spinach salad (I use this mix from ASDA)
  • 2 (very) large white onions
  • 3 cloves garlic
  • 1 vegetable stock cube
  • 700ml boiling water
  • Salt & pepper
  • Cooking spray/splash of oil


  1. Get your pan on a medium heat and spray liberally with cooking spray, or pour in a splash of oil – and, of course, boil your kettle. Leave to heat up while you do your minimal amounts of preparation. Peel & finely dice your onions, peel the garlic and chop slightly (this will get blitzed, so don’t worry about chopping finely), then cut your potatoes into small-ish chunks. No need to peel! Chuck the onions into the pan with a pinch of salt & pepper and cook, stirring occasionally, for 5 minutes or until starting to soften.
  2. Add the garlic and potato chunks, stir, and leave for a further 5 minutes. You can them crumble in your stock cube and pack your lovely greens down on top. Carefully pour over the hot water – if you do it this way round, it’ll start to wilt your greens from the top and they’ll fit into the pot more easily. Give everything a stir around and put the lid on. Let simmer on a medium heat for 20-25 minutes until the potatoes are tender.
  3. Blend the soup with a stick blender (or do it in batches in a liquidiser), and serve. If you’re neither vegan nor gluten-free, you can have a cheese sandwich this and you’ll probably find a new religion.
Soup, like black bean chilli, is almost impossible to photograph nicely. But look at how GREEN this is!

There you have it – a delicious, wholesome, incredibly green soup. Use this power wisely.


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