Creamy Watercress Soup - Dr. Sebi's Cell Food - Dr. Sebi's Cell Food

Creamy Watercress Soup - Dr. Sebi's Cell Food

Last updated 

This creamy watercress soup is not only comforting and delicious, but also a light, nutritious meal that will fill you up with plenty of energy to conquer the rest of the day!


  • 2 tablespoons grapeseed oil
  • ¼ onion, peeled and diced
  • 3 large bunches of watercress, stalks removed
  • 1 cup spring water
  • 1 cup soft-jelly coconut milk
  • 4 pinches sea salt
  • 1 pinch cayenne pepper


  1. Heat the grapeseed oil in a large saucepan over a low heat. Add the onion and sweat gently for 3–5 minutes until softened and translucent.
  2. Turn up the heat, add the watercress and wilt for 2 minutes. Watercress varies in its intensity of flavor. If your watercress is very peppery, cut off the entire stalk, but if it is mild, retain some of the stalk.
  3. Boil your spring water and add it to your saucepan, add seasonings, and bring to a boil (about 2 minutes).
  4. Remove from the heat. Purée the soup in a blender with the soft-jelly coconut milk until it’s very smooth. You may need to do this in a few batches.