I love thickening green soups, where appropriate, with avocado rather than potato. Avocados impart a wonderful velvety texture and beautiful body to soup, thanks to the satiating good fats they contain. The wasabi twist is a great one, riffing on the teaspoon of Coleman’s mustard I might typically include with watercress.
Things are brought to life with the fresh zing of the mint, coriander and spring onion pesto! All in all, this is a firm favourite at the moment, and I’m eating it on repeat with watercress at the height of its season. This soup is equally delicious served warm or chilled.
This recipe serves 4 people as a starter, or 2 as a main course
Vitamix, or high-powered blender
For the Watercress, Avocado & Wasabi Soup:
1 brown onion, finely diced
2 stalks celery, finely chopped
2 tablespoons olive oil
1 small, ripe avocado, peeled and de-stoned
700ml vegetable stock, warmed
½ teaspoon wasabi paste
½ lemon, juice only
salt & pepper
For the Coriander & Mint Pesto:
small bunch mint leaves (16g)
small bunch coriander (16g)
100ml olive oil
1 lime, juice only
30g cashews, lightly roasted
1 spring onion, finely sliced
salt & pepper
Gently heat the olive oil in a medium saucepan.
Saute the onion and celery for 12 minutes until soft and translucent, try not to let these catch.
Heat the vegetable stock in a separate saucepan.
Add the avocado, watercress and spinach to the onions, followed by the hot vegetable stock.
Season with salt and pepper.
Allow this to come to the boil as quickly as possible, before taking the saucepan off the heat almost immediately.
Allow to cool slightly.
Add the wasabi and the lemon juice.
Transfer into a high power blender and blend until smooth.
For the pesto, whizz together the coriander, mint, toasted cashews, chopped spring onion, lime juice, olive oil and salt & pepper in a small food processor, or pestle and mortar, leaving a little texture.
Enjoy immediately as both the soup and the pesto will disscolour slightly on standing.