Credit Munch: Tomato and Watercress soup recipe

Remember when I said that I was going to start a weekly recipe series of healthy and affordable meals? Yep, my Credit Munch series never really took off, but I’m back with a delicious and healthy tomato and watercress soup recipe.

A good source of calcium, iron and vitamin C, this soup takes less than half an hour to make and will serve four for less than a fiver. Now that’s Credit Munch at its best.

tomato and watercress soup


  • 2 cans of chopped tomatoes
  • 100g watercress
  • 1 handful spinach
  • 1 red onion
  • 1 clove garlic (optional)
  • 1 teaspoon vegetable stock
  • 1 tablespoon olive oil


  1. Finely chop the onion and garlic then saute in one tablespoon of olive oil until softened
  2. Add the chopped tomatoes and simmer gently for a few minutes until boiling
  3. Mix one teaspoon of vegetable stock ( I used Marigold Bouillon Powder) with around 100ml freshly boiled water and stir into the soup
  4. Stir in the spinach and watercress and leave to simmer for another minute or two
  5. Transfer the soup to your blender and whizz until smoother.

And you’re done! Serve hot with a couple of oatcakes or a slice of wholegrain bread and enjoy!

Let me know if you give this a try!


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