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    Spinach & watercress soup with feta

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    Spinach & watercress soup with feta

    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 25 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 4


    30g mixed seeds
    2 tbsp olive oil, plus extra to drizzle
    1 medium potato (about 230g), peeled and cut into 1cm cubes
    2 medium leeks, finely sliced
    25g pack chives
    300g Essential Spinach
    2 x 100g packs watercress
    ½ lemon, juice
    75g Essential Greek Feta, crumbled
    Crusty bread, to serve


    1. Heat a large saucepan over a medium-high heat and dry-fry the seeds for 3-4 minutes, until toasted and fragrant; tip into a bowl and set aside. Return the pan to the heat, add the oil, potato and leeks, season and cook, covered, for 2-3 minutes, until starting to soften. Add 1.2 litres water, cover, bring to the boil, then simmer briskly for 10-12 minutes, until the potato is very tender. 

    2. Add the chives, spinach and watercress to the pan. Cover and steam for 2-3 minutes until just wilted (you may need to do this in batches). Add the lemon juice and whizz using a hand blender (or in a jug blender) until smooth; season and loosen with a little water, if needed. Serve with the feta and toasted seeds scattered over, plus some crusty bread on the side.

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