Detoxifying Watercress Soup

Serves 4


1 tbsp Olive Oil

2 Onions, chopped

4 Garlic Cloves, crushed

2 Leeks, finely sliced

150g Watercress

750 ml Vegetable Stock

250ml coconut milk

Sea Salt & Black Pepper

Pinch of chilli flakes to taste


1. Heat the oil in a saucepan over a medium heat and cook the onion and garlic for 3–4 minutes until softened.

2. Add the leeks, watercress, coconut milk and stock, then bring to the boil. Reduce the heat, then cover and simmer for 8 minutes until the leeks are tender.

3. Remove from the heat and allow to cool before blending until smooth.

4. Season salt, pepper and a sprinkle of chilli flakes.