Pear and watercress soup

November 23, 2012

I am one of those people who can conjure up a meal from what may seem like a bare cupboard to others. This recipe was born from such an occassion. It uses what I had hanging around in the kitchen at the time. I don’t often write these ad hoc combinations down, but I did record this: it looks, and tastes, rejuvenating.

A ripe, juicy pear is pretty essential, so don’t attempt with those dry, crunchy numbers.

1/2 bunch of fresh watercress, washed
1 large ripe pear, diced
1 tbsp flax seeds, or 1/2 avocado
1 cup of vegetable stock/water
1 tbsp of coconut yoghurt, or a handful of walnuts
Pinch of salt
Poppy seeds, to garnish

1. Set aside a quarter of the pear. Put the rest of the fruit, along with watercress, flax seeds, salt, and liquid into a blender
2. Whizz until smooth. Add the yoghut (or nuts) and blitz again until just blended in.
3. Pour into a serving bowl. Garnish with remaining diced pear, and poppy seeds

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