![]() My dear Carmel came home from the market with a nice bunch of watercress. She knows that I love watercress. This dates to the years spent in Africa where we had watercress all the time. I love the fresh peppery taste of watercress in salads. But I just wanted to try making soup, so I did. Watercress loses its peppery taste when cooked and the result was a lovely velvety cream soup. Enough for 4 Recipe INGREDIENTS
METHOD
NOTE: Plant milk made from Hungry Soul cream cheese: 150ml of water & 1 tbsp of hungry soul Natural, well blended together. You can use any plant milk, but the hungry soul just gives the soup and very special taste … and taste is what it is all about, is it not? Available in the good fridge in The Urban Co-op Jacques, from Hungry Soul
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April 2025
AuthorsRecipes from Katie Verling & Jacques |