Save to your scrapbook

    Spiced green goddess soup

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Spiced green goddess soup

    Preperation time: 15 minutes
    Cooking time: 30 minutes

    Serves: 4 - 6


    2 tbsp olive oil
    2 onions, chopped
    4 garlic cloves, chopped
    2 green chillies, halved, deseeded and finely sliced
    1 tsp ground cumin
    200g watercress
    115g baby spinach
    400g potatoes, peeled and chopped into 2cm cubes
    1.2 litres fresh vegetable stock
    1⁄2 x 28g pack coriander
    150ml soured cream
    150g feta
    40g pumpkin seeds, toasted
    1 lime, cut into wedges 


    1 Heat the oil in a large saucepan over a medium-low heat. Add the onions, garlic and half the chillies; sauté for 10-15 minutes. Stir in the cumin, watercress, spinach and potatoes. Add the vegetable stock, turn up the heat and bring to the boil.
    2 Reduce the heat to a simmer and cook for 15 minutes, or until the potatoes are soft. Take off the heat, tear in most of the coriander, then whizz with a stick blender (or in a jug blender) until smooth. Stir in half the soured cream and season.
    3 Ladle the soup into bowls and top with a dollop of the remaining soured cream. Crumble over the feta, then sprinkle with the pumpkin seeds and remaining sliced chilli and coriander. Serve with the lime wedges for squeezing over.


    Your recipe note

    Edit your recipe note


    Average user rating

    5 stars