Watercress & chickpea soup

Sara Liyanage, author of Ticking Off Breast Cancer, shares the soup recipe that helped her through chemotherapy. Read her story here
  • Prep time:
    5 minutes
  • Cooking time:
    5 minutes
  • Serves:


  1. Fry the onion in the olive oil until lightly golden brown.
  2. Add the garlic and ginger and cook slowly.
  3. Add the chickpeas, watercress, spinach and stock.
  4. Cook for about five minutes.
  5. Blitz the soup in a food blender.
  6. Serve, or divide into portions and freeze until needed.


1 tbsp olive oil

1 onion, finely chopped

A couple of garlic cloves, crushed

A small piece of ginger, about the size of the tip of your little finger, sliced

200g can tinned chickpeas

200g watercress

100g spinach

600ml vegetable stock (either homemade or from a packet)

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