Watercress and Sweet Potato Soup


  • Heat oil and seasonings in cast iron casserole dish and when sizzling, add onion. Let soften for a few minutes and lightly brown, then add garlic. 

  • Add sweet potato and vegetable broth, bring to boil and let simmer for about 10 minutes with a lid on casserole dish. 

  • Then add the watercress and cook for a further 5 minutes or until sweet potato is soft when pierced with a fork. 

  • Puree in food processor. 

  • 1 tbsp extra virgin olive oil seasoned with freshly ground pepper

  • Pinch of celery salt 

  • Pinch of cayenne pepper

  • Pinch of turmeric

  • 1 medium onion - finely chopped 

  • 2 cloves of garlic - grated 

  • 1 medium sweet potato - peeled and cut into small cubes

  • 3 cups vegetable broth 

  • 4 oz watercress