Watercress and Oat Soup

Watercress and Oat Soup

4.1 7 ratings

Prep. 5 min

Total 35 min

6 portions

Ingredients

garlic clove
1
onions quartered
250 g
olive oil plus extra for garnish
30 g
water
1200 g
rolled oats
60 g
fine sea salt
1 tsp
vegetable stock paste
1 tsp
1 vegetable stock cube (for 0.5 l)
watercress
100 g
100 g Swiss chard, large stalks removed, sliced
pumpkin seeds toasted
35 g
sunflower seeds toasted
25 g

Difficulty

easy

Nutrition per 1 portion

Protein 5 g

Calories 640 kJ / 153 kcal

Fat 11 g

Carbohydrates 9 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

The Modern Vegetarian 60 Recipes
UK and Ireland

You might also like...

Chestnut and Fennel Soup - Zuppa di castagne e finocchio

35 min

Creamy White Beans and Leeks

20 min

Courgette Soup with Basil and Cashew

20 min

Pea Soup with Squid and Tomatoes

50 min

Spinach, Lemon and Lentil Soup

50 min

Garlic and White Bean Stew

50 min

Creamy Courgette Soup

25 min

Coconut Creamed Kale

20 min

Millet-stuffed Cabbage Rolls with Mushroom Sauce

1 h 40 min

Mushroom and Cannellini Bean Soup

35 min

Carrot, Orange and Ginger Soup

25 min

Spelt and Kale Soup - Zuppa Di Farro e Cavolo Nero

55 min