Watercress,avocado and sweet potato soup

Hi Bloggers, I hope you enjoyed my last recipe.

I try to put together foods that are nutritional quick and easy.

Here is a wonderfully nutritious soup, I think it's absolutely delicious, I hope you think so.

Watercress, avocado and sweet potato soup

This is how I make it,

Add stock to two and a half pints of water.

(If you are buying a stock go for low salt variety. I always make my own, that probably sounds like I am a 'kitchen Goddess' but it is very simple. When you cook a roast chicken, (more about a perfect roast chicken another time) save the stock from the chicken and freeze it, now you have your own stock for your soups!)

Four large sweet potatoes

(Sweet potatoes are a great source of beta-carotene, fibre, potassium, and will help keep you feeling fuller for longer so perfect to aid weight loss!)

Three bunches of watercress,

(Watercress is very underrated and I think we often overlook it. Watercress is a power house of nutritious vitamins B1, B2, B6 also vitamin C and E and many minerals. Also containing fibre which may help in lowering cholesterol, the list goes on!)

One celery stick

(Celery is low in calories and high in fibre and contains antioxidants and another plus is that celery stops the craving for sugary foods.)

One Medium avocado

(I am often asked if avocados are OK to eat if you are trying to loose weight. I personally think you should include avocados in your diet as they contain mono-unsaturated fats which may help to lower cholesterol as well as containing potassium which helps to regulate blood pressure. Also containing vitamins, minerals and dietary fibre. So they are tasty to eat and good for you too.)

For the topping

50g of pumpkin seeds 50g of pine nuts 50g of flaked almonds.

Dry fry these luscious little nuts and seeds and set aside ready to sprinkle on top of each bowl of soup with some shavings of parmesan cheese, add a pinch of Anglesey sea salt and black pepper.

Here's the easy bit !

Peel and chop the sweet potatoes, place in a large saucepan add the stock and cook until soft, then blend together and set aside.

Add the watercress, celery, avocado and a little of the blended sweet potato to a food proccessor and just enough stock to moisten the mixture. When processed add to the stock in the saucepan and stir together.

Gently heat through and serve. Sprinkle the roasted nuts and seeds to each bowl with parmesan and serve.

enjoy !