Watercress Soup with Potatoes

If there ever was a way for watercress soup to be sexy, this would be it. Bunches of tender watercress are blended with potatoes, peas, ginger, scallions, and basil to make the perfect early summer soup.

6 oz (170g) watercress (leaves and tender stems only)
2 TBS olive oil
1 medium yellow onion, diced
2 tsp minced ginger
1 lb (450g) potatoes, peeled and diced into 1/2-inch cubes
4 cups (950ml) low-sodium vegetable broth
1 cup (240ml) water
1 cup (145g) peas (fresh or frozen)
2 scallions, sliced
1/4 cup packed basil leaves (about 4 to 5 large leaves)
salt and pepper to taste
coconut milk for topping (optional)

View the full recipe at Healthy Nibbles & Bits →