2 bunches of watercress (1 tbsp of watercress seeds to germinate)
1 tbsp of rapeseed oil
1 chopped onion
1 chopped potato
1 tsp of pumpkin butter
1 1/2 cups of soya milk
1/2 cup of vegetable stock
freshly grounded pepper
silken tofu and a few watercress sprouts to garnish
In a large saucepan heat the oil, the potato and onion. Add the watercress, the pumpkin butter and fry gently, stirring for 5 minutes.
Add the milk, the stock, the juice of the lemon and seson to taste.
Bring to boil, and reduce the heat and simmer for 10 minutes.
Cool slightly and purée in a food processor. Reheat and re-season to taste.
Ladle into bowls and add a swirl of silken tofu to garnish.