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Creamy pesto and watercress soup

Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Soup
Servings: 3
Author: Becca Heyes


  • 1 tbsp oil
  • 1 onion, sliced
  • 3 cloves garlic, minced
  • 1 avocado
  • 250 g mixed green leaves (~ 4 large handfuls) - I used spinach, watercress and rocket
  • 40 g flaked almonds (~ 1/3 cup) - plus a few more to serve
  • 1 tbsp basil pesto
  • 500 ml hot vegetable stock (~ 2 cups)
  • Salt
  • Black pepper
  • 2 tbsp Greek yogurt, to serve (optional)


  • Heat the oil in a frying pan, and add the onion and garlic. Cook for 5 minutes over a medium heat, until soft and fragrant.
  • Transfer the cooked vegetables to a high-powered blender, along with all of the remaining ingredients, except for the Greek yogurt (if all of the salad leaves don’t fit, add a handful at a time). Blitz well until completely smooth. Season to taste, then serve warm, topped with the Greek yogurt and a few more flaked almonds.