Garlic, Leek And Watercress Soup

Yet another soup that I made for lunch…  I am not kidding when I say that it is the thing that I make most commonly for that meal!

This post on Marks Daily Apple made me remember how hubby and I used to eat garlic soup after a night of drinking down at the Student Union when we were at university.  I know, drinking is not good for you  but actually due to limited budgets we didn’t drink all that much.

I didn’t have any chives to make the chive oil, and J, with her horror of mushrooms, would have refused to eat it if I had included those. So I couldn’t recreate the soup I linked to above.

So I decided to attempt to re-create the creamy garlicky soup that we used to eat way back then, just using more Paleo-friendly ingredients.

The watercress was a bit of an afterthought – I saw it in the fridge while rummaging for ingredients and decided to use it on a whim.  Our original soup was garlic, onions, leeks and thickened with potato.  Obviously I was not going to use potato to thicken an AIP soup, so I substituted cauliflower.  And I used coconut milk in place of the cows milk that I would have used back in Leeds.

That resulted in the following recipe, which was delicious.

Garlic, Leek and Watercress soup

Serves 6 with leftovers for the next day


1 tbsp fat of your choice (I used coconut oil)

1 onion – chopped

1 leek – chopped (wash the leek well, they often have grit trapped in the layers.  Gritty soup is not pleasant!)

2 whole bulbs of garlic (around 15-20 cloves) – crushed

1 bunch green onions – chopped

1/2 head of cauliflower – chopped

1 1/2 jars bone broth (this was a chicken bone broth made from a leftover chicken carcass)

1 tsp fresh thyme – chopped

1 tsp fresh sage – chopped

1 tbsp fresh parsley – chopped

salt to taste

1 bunch watercress – chopped

1 can coconut milk (make sure it does not contain any non-AIP ingredients – read the label.  You want a can that only contains coconut and water).

Melt the fat in the largest pot you own…  Add the onion and leek and cook gently for 3-5 minutes until the onion is soft and translucent – you want the heat to be no more than medium.

The throw in the garlic, green onions and cauliflower.  Toss it all around for a couple of minutes and tip in the bone broth.  Season to taste, but remember it will reduce slightly so don’t add too much salt.

Add the fresh herbs (back in Leeds I would have used a tsp or two of mixed dried herbs – I didn’t have the luxury of having fresh herbs growing in the garden!).

Let it all simmer gently for 20-30 minutes until everything is soft.

Add the watercress and the coconut milk and blitz with a stick-blender until it is all smooth.

Reheat gently and check the seasoning.

And serve at once.

This soup is great hot, and is also very good cold, but because of the huge amounts of garlic I don’t think I could get away with eating it at work…  no one wants a massage therapist with garlic breath!

Shared at Paleo AIP Recipe Roundtable #22