Watercress and almond soup

Preparation : 30 minutes

Cool 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

• 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.