Preparation : 30 minutes
Cook time : 5 minutes

Ingredients

SERVES 2

  • 1 punnet of watercress (around 200g)
  • 1 tbsp. olive oil 1 shallot
  • 1 level tsp. powdered vegetable stock
  • 3 tsp. tamari (or soy sauce)
  • 40g white almond purée
  • 20g acacia gum
  • 2 heaped tsp. mustard
  • 1 tbsp. lemon juice Salt & pepper

Preparation

  1. Cut the watercress roughly halfway up the stems; discard the lower half, then wash and drain the leaves.
  2. In a saucepan, heat the olive oil and sweat the peeled and diced shallot until it turns pale gold in colour, about 3 minutes.
  3. Add in the watercress and cook for one more minute, then add 400g water along with the vegetable stock and tamari, and bring gently to a boil.
  4. Turn off the heat, then pour the soup into a blender with the almond purée, acacia gum, mustard and lemon juice. Blend thoroughly until the texture is smooth and even. Season with salt and pepper to taste.
  5. Return the soup to the saucepan and heat for another 2-3 minutes on a low heat, then serve with finely chopped spring onion, shelled hemp seeds or other fresh herbs of your choice.

Why use acacia gum in this recipe ?

With acacia gum, the soup has a creamier and more ‘buttery’ texture; it has a smoother look and flavour. The aroma of the soup is also enhanced. In addition, the acacia gum makes this soup richer in fibre and improves its nutritional profile.