Watercress, Rocket and Spinach Soup

Watercress, Rocket and Spinach Soup recipe by Kenwood New Zealand

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

  • Recipe difficulty: Easy
  • Vegetarian
  • 0 of 5
  • Cooking time: 
  • Serves: Up to 4 people
  • Recipe course: Soups and starters

Made with these products:

Soups are a cinch to make if you have the Kenwood as your kitchen friend. The Liquidiser blends them to a puree in seconds!

Excellent served as an elegant starter, this soup also doubles as a light meal for slimmers. Or why not take some to work in a thermos for a tasty packed lunch?

Serves: 4
Tools: Kenwood Liquidiser


  1. Put the spring onions into a large saucepan with the vegetable stock. Bring up to the boil, then reduce the heat and simmer for 10 minutes, partially covered.
  2. Add the watercress, rocket and spinach salad and watercress, reserving a few pretty leaves for garnish. Cook for 2-3 minutes until the leaves have wilted down, then remove from the heat.
  3. Transfer the mixture to the Kenwood Liquidiser and add half the soft cheese. Blend for 20-30 seconds until smooth. Return to the saucepan and reheat gently. Season to taste with salt and pepper.
  4. Stir the milk into the rest of the soft cheese until smooth. Ladle the soup into bowls and add a swirl of the soft cheese mixture. Garnish with the reserved leaves, then serve, sprinkled with a little more black pepper.

Cook’s tip: If you can’t find mixed bags of watercress, rocket and spinach salad, buy them as separate ingredients.


  • 1 bunch spring onions, trimmed and chopped
  • 900ml (1 ½ pints) vegetable stock
  • 110g (4oz) watercress, rocket and spinach salad
  • 150g (5oz) watercress
  • 110g (4oz) low fat soft cheese
  • 2 tbsp milk
  • Salt and freshly ground black pepper

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