Courgette and Cress Soup – – coconut oil, medium onion (diced), stalks celery (diced), medium courgettes (diced), almond butter or 1/2 cup raw cashews, vegetable stock, watercress (chopped), Himalayan salt and ground black pepper, olive oil or chili oil to garnish, Dice all the vegetables separately in your food processor.; In a medium pot, heat the oil and add the onion and celery and cook for 5 minutes until translucent.; Add the courgettes and cook for another 3 minutes.; Add the almond butter or cashews and the stock and bring to the boil. Reduce heat and cook until the courgettes are tender- around 5 minutes.; Add watercress and cook for a further 3 minutes then turn off the heat.; Using a slotted spoon, transfer vegetables to your blender with about a cup of stock and blend until smooth.; Pour vegetables back into the pot and combine with rest of stock.; Drizzle with olive oil or chili oil if you like it hotter and add some salt and pepper to taste.; – You can make an easy vegetable stock just by combining one organic stock cube with water.