You will need:

• 2 cups chopped watercress leaves
• 1 tbsp grated ginger root
• 1 1/2 cups vegetable stock
• 1/2 cup plain organic rice milk
• Rock salt to taste
• 1/8 tsp fresh ground black pepper
• 1 tbsp ghee
• 1 tsp chopped fresh mint
  

Heat the ghee in a pot.

Add the watercress and stir to wilt.

Add the vegetable stock and bring to a boil.

Turn down heat, add the ginger, and simmer covered for about 5-6 minutes. Add salt and pepper and turn off heat.

Blend the soup to a smooth puree in a blender.

Return the soup to the stove, add the rice milk, and heat through again without letting it boil.

Garnish with the chopped mint and serve immediately.

(Serves 1)