Add the 1 bunch baby spinach salt... watercress (leaves only not stems) and baby spinach. season to taste with salt pepper and nutmeg. Spinach and Watercress. allow the soup to cool slightly, then transfer to blender or food processor and puree until smooth. Nutritional Analysis: Per Serving: calories 46, carbohydrates 3.6g, fiber 1.4g, protein 2.1g, fat 3.6g, cholesterol 0mg, sodium 113 … Place in serving dish and serve hot. Working quickly, add the garlic, ginger and jwano and cook until the garlic begins to brown and the seeds begin to pop, 1 to 2 minutes. add the spinach and water cress and continue cooking for 3-4 minutes, stirring frequently, just until it is completely wilted. return the soup to the sauce pan and thin with a little more water, if wished. ... Cook for about 15-20 minutes until all of the spinach and watercress has cooked down.

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