Watercress and almond soup

5 min

Preparation : 30 minutes

Cool time: 5 minutes




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



  • Cut the watercress roughly halfway up the stems; discard the lower half, then wash and drain the leaves.
  • In a saucepan, heat the olive oil and sweat the peeled and diced shallot until it turns pale gold in colour, about 3 minutes.
  • 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.
  • 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.
  • 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.

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