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...

Raw Beetroot Soup

5min

Creamy White Beans and Leeks

20min

Watercress Soup

25min

Spinach, Lemon and Lentil Soup

50min

Spinach, Chickpea and New Potato Soup

35min

Portuguese Leeks

45min

Spring Greens Soup with Beans

35min

Pearl Barley and White Bean Stew

1u.

Marinaded Tofu with a Tomato and Aubergine Sauce

50min

Chickpea, Squash and Kale Stew

45min

Beetroot Soup with Herb Dumplings

1u. 10min

Mushroom and Cannellini Bean Soup

35min