Preparation time: 10 minutes

Cooking time: 20 minutes

Quantity: 2 bowls


For the watercress velouté:

  • 1 parsnip
  • 1 medium potato
  • 1 bunch of watercress
  • 1/2 onion
  • 1 clove of garlic
  • 300 ml of hot water
  • 50 g non-dairy yoghurt or cream
  • 1/4 tsp. ground nutmeg
  • Salt and pepper

For the toppings:


  1. Peel the parsnip and potato and cut into large cubes. Steam or boil for 20 minutes.
  2. Meanwhile, wash de-stem the watercress. Mince the onion and garlic.
  3. Heat the water in a frying pan and add the watercress, garlic and onion. Cook over medium heat for 5 minutes until the watercress has wilted.
  4. Once all the vegetables are cooked, place them in a blender. Add hot water, non-dairy yogurt, nutmeg, salt and pepper. Blend until smooth and creamy. If necessary, add a little water to reach desired consistency. Keep warm.
  5. Brown the HARi&CO Green Lentil Balls in a dry pan.
  6. Serve the watercress velouté in bowls and garnish with chopped chives, sunflower and pumpkin seeds and HARi&CO Green Lentil Balls.

Recipe by Alice Pagès

Enjoy your meal!

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