Spinach, Potato & Watercress Soup

This university catering recipe from Nottingham Trent University is simple and delicious!

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Preparation time

10 min

Cook time

25 min

Total time





  • 100g/3½ oz onions, diced
  • 1 clove garlic, chopped
  • 75g/2½ oz peeled potatoes, diced
  • 750ml/3 cups vegan vegetable stock/bouillon
  • 50g/2 oz watercress
  • 125g/4½ oz whole leaf spinach
  • Salt and pepper, to taste
  • 25ml/2 tbsp vegetable oil


  1. Fry the onions in the vegetable oil until they are almost fully cooked.
  2. Add the garlic and cook for another two minutes.
  3. Add the diced potatoes and vegan stock.
  4. Bring to the boil and simmer until the potatoes are cooked.
  5. Once the potatoes are cooked add the spinach and watercress.
  6. Cook for a further two minutes.
  7. Blend soup until smooth, bright and vibrant.
  8. Season and serve.

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