Watercress, Leek & Coconut Soup

Watercress, Leek & Coconut Soup

Health Rating
Prep Cook Ready in Servings
15 min 25 min 40 min 2


1 cup Coconut milk, reduced fat
1 tbsp Coconut oil
1 clove(s) Garlic (crushed)
1 medium leek(s) Leek (white part only, finely sliced)
1/4 tsp Salt and pepper (to taste)
1 medium Turnip (peeled, diced)
1 1/2 cup Vegetable stock/broth
2 3/4 cup chopped Watercress (rinsed)
1 medium Yellow onion (diced)


Melt the oil in a medium saucepan over medium heat. Add the onion and garlic and cook, stirring frequently, for 3–4 minutes or until transparent.

Add the leek, turnip, watercress, coconut milk and stock, then bring to the boil. Reduce the heat to low then simmer, covered, for 20 minutes.

Remove from the heat and allow to cool slightly, then purée in a food processor or blender until smooth.

Add salt to taste, reheat if necessary, then grind over black pepper, garnish with extra watercress and serve.

Nutrition Facts

Per Portion

Calories 277
Calories from fat 159
Calories from saturated fat 293
Total Fat 17.7 g
Saturated Fat 33 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.3 g
Monounsaturated Fat 10.0 g
Cholesterol 0 mg
Sodium 991 mg
Potassium 750 mg
Total Carbohydrate 25.2 g
Dietary Fiber 6.6 g
Sugars 11.0 g
Protein 4.2 g

Dietary servings

Per Portion

Vegetables 3.8

Energy sources

Recipe from:
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