• 500ml organic chicken bone broth (I use 'Ossa' chicken bone broth) or fresh vegetable stock
  • ​300g Watercress
  • 100g Fresh spinach
  • 1 garlic clove, peeled and finely chopped (optional) 
  • ​100g white onion, peeled & finely chopped
  • ​2 heaped teaspoons coconut oil
  • 1 desert spoon of natural COYO (optional)
  • Freshly ground black pepperto taste
  • Himalayan salt to taste

Nature's Pantry


This is a particular favourite of mine, especially during the first few weeks of spring when spinach and watercress are in season. It's such a fresh and vibrant dish, full of flavour and brimming with nutritional goodness. Spinach and watercress are great sources of vitamin C, vitamin K, iron, calcium, vitamin B6, and magnesium. Simple, yet satisfying, this is the perfect antioxidant-rich spring lunch.

  • In a small frying pan, heat the coconut oil on a low-medium heat and add in the chopped onion and garlic (if using). Cook for a few minutes until the onion is translucent, but not browned. Turn off the heat and set aside.
  • In a large saucepan, bring the bone broth/vegetable stock to a boil.
  • ​Once boiling, reduce the heat down to a simmer and add in the watercress, spinach and cooked onion (and garlic, if desired).
  • Simmer in the broth/stock for 3-5 minutes until all the leaves have wilted.
  • Remove from the heat and blend with a hand blender. If you haven't got a hand blender, you can transfer the textured soup into a standard blender.
  • Before serving, season to taste with himalayan salt and ground black pepper. 
  • For additional flavour, swirl through 1 desert spoon of natural COYO yoghurt.