Spinach, Potato & Watercress Soup - Vegan Recipe Club
This university catering recipe from Nottingham Trent University is simple and delicious!
Ingredients
- 100g/3½ oz onions, diced
- 1 clove garlic, chopped
- 75g/2½ oz peeled potatoes, diced
- 750ml/3 cups vegan vegetable stock/bouillon
- 50g/2 oz watercress
- 125g/4½ oz whole leaf spinach
- Salt and pepper, to taste
- 25ml/2 tbsp vegetable oil
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