Spinach and watercress soup

INGREDIENTS

• 1 pinch salt
• 4 oz spinach
• 4 oz watercress
• 1 scallion
• ½ cups vegetable broth
• 1 half avocados
• 4 oz white rice
• 1 half lemon
• 2½ tbsp mixed seeds

TOOLS

• 1 knife
• 1 small saucepan
• 1 colander
• 1 blender
• 1 saucepan
• 1 serving bowl
• 1 squeezer
• 1 spoon
• 1 wooden spoon

Cut avocado in half.

Destone and peel avocado half with a spoon.

Chop scallion, spinach, and watercress.

Heat a small saucepan, add white rice and 2 cups of water. Cook for 18 minutes on low heat, then turn off the heat to get cooked white rice.

Drain cooked white rice in a colander.

Squeeze lemon with a squeezer.

Put spinach, watercress, spring onions, vegetable broth, avocado, and 2 tbsp of mixed seeds in a blender. Blend the mixture, then add drained white rice, lemon juice, and a pinch of salt. Blend again for 2 minutes to get a veggie mix.

Heat the veggie mix in a saucepan. Stir with a wooden spoon and cook for 3 minutes. Turn off the heat, pour the soup in a serving bowl and garnish with half a tbsp of mixed seeds.

It’s ready to be served !