Gordon Ramsay Spinach And Watercress Soup Recipe 

This spinach and watercress soup is light, fresh, and packed with nutrients. The mix of sweet potato, spinach, and watercress creates a smooth and flavorful soup, while toasted seeds add a crunchy topping. It’s quick to make, perfect for a healthy lunch or dinner, and naturally vegetarian!

Ingredients Needed:

• 1 tbsp olive oil
• 1 small onion diced
• 1 stick celery finely chopped
• 1/2 medium sweet potato chopped
• 2 cloves garlic crushed
• 100 g watercress
• 100 g spinach
• 500 ml vegetable stock
• 1 tbsp mixed sunflower and pumpkin seeds and/or pumpkin seeds
• 1 tbsp extra virgin olive oil

How To Make Spinach And Watercress Soup Recipe?

1. Sauté the vegetables: Heat olive oil in a pot over medium heat. Add onion and celery, cooking for 3 minutes. Stir in sweet potato and cook for 3 more minutes. Add garlic and cook for 2 minutes.
2. Simmer the soup: Pour in the vegetable stock and bring to a boil. Cover and simmer for 20 minutes until the sweet potato is soft.
3. Add the greens: Stir in watercress and spinach, cooking for 4 minutes until wilted.
4. Blend until smooth: Remove from heat and blend with a handheld blender until creamy.
5. Toast the seeds: Heat a dry pan over medium heat and toast the seeds for 1 minute until fragrant.
6. Serve and garnish: Pour the soup into bowls, drizzle with extra virgin olive oil, and sprinkle with toasted seeds.

Recipe Tips:

• Chop vegetables evenly for better cooking: Cutting the onion, celery, and sweet potato into small, even pieces helps them cook at the same speed, making the soup smooth and well-balanced.
• Sauté the vegetables until soft for extra flavor: Let the onion, celery, and sweet potato cook well before adding the stock. This step brings out the natural sweetness and makes the soup taste richer.
• Blend while the soup is still hot for a smooth texture: Blending warm soup gives the best results. If it’s too thick, add a little extra vegetable stock or warm water to get the right consistency.
• Don’t overcook the greens to keep the color fresh: Add the spinach and watercress at the end and cook them just for a few minutes. This keeps the soup bright green and full of nutrients.
• Toast the seeds until fragrant for the best crunch: Toasting the seeds in a dry pan for a minute or two makes them crispy and adds a deeper nutty taste to the soup.

How To Store & Reheat Leftovers?

• Refrigerate: Let the Spinach and Watercress Soup cool down first. Then, put it in a sealed container and keep it in the fridge for up to 3 days.
• Freeze: After cooling, pour the soup into a freezer-safe container, leaving space for it to expand. Freeze for up to 2 months. Thaw in the fridge overnight before reheating.
• Reheat: Pour the soup into a pot and heat over medium-low heat, stirring occasionally, until warm. If it’s too thick, add a little water or vegetable stock.

Nutrition Facts:

• Calories: 253 kcal
• Total Fat: 17g
• Saturated Fat: 2g
• Cholesterol: 0mg
• Sodium: 1110mg
• Potassium: 782mg
• Total Carbohydrate: 23g
• Dietary Fiber: 4g
• Sugars: 7g
• Protein: 5g

Try More Gordon Ramsay Recipes:

• Gordon Ramsay Spinach Ricotta Ravioli Recipe
• Gordon Ramsay 10 Minute Curry Recipe 
• Gordon Ramsay Salmon Smashed Potatoes Recipe