Recipe: Drew Barrymore’s Spinach-Watercress Soup




We’ve seen her light up the big screen all her life, and now the inimitable Drew Barrymore is increasingly seen in books. Her latest is the bright and perky Rebel Homemaker – Food, Family, Life (Ebury Press), and in it Drew shares some of her favourite recipes. All are healthy, nutritious and delicious. Here’s her yummy All the Greens Spinach-Watercress Soup:



Soup for breakfast! This recipe is incredibly simple and really delicious—and it just so happens to be vegan and jam-packed with a ton of dark greens. We love the combination of watercress for its peppery bite and super health benefits, and flat-leaf, vitamin-packed spinach, but feel free to experiment with other greens like kale, swiss chard, or even dandelion greens.

The crispy garbanzo garnish can be made 5 days in advance (and it also makes a great healthy snack). The rest of the recipe takes about 15 minutes to make, which keeps things nice and simple. Easy like Sunday morning.

Makes 5¼ cups

Serves 4


1 (15.5-ounce) can garbanzo beans, drained and rinsed; aquafaba (beansoaking liquid) reserved

2 tablespoons plus 2 teaspoons olive oil, divided

1 teaspoon ground sumac

Kosher salt and freshly ground black pepper

½ teaspoon coriander seed 2 cups sliced leeks, about 2 small leeks (white and light green parts only)

2 ½ cups water, plus additional as necessary

1 (6-ounce) bunch flat-leaf spinach, stems included, roughly chopped

1 (4-ounce) bunch watercress, stems included, roughly chopped

Flaky sea salt (we love Maldon), for serving (optional)


Make the crispy garbanzos. Preheat the oven to 475 degrees. Measure out 1/2 cup of the garbanzo beans and set aside. Place the remaining garbanzo beans on a small rimmed baking sheet and pat dry with a paper towel. Drizzle with 2 teaspoons olive oil and shake the baking sheet to coat. Season with sumac, and salt and pepper. Shake the baking sheet again to distribute the spices evenly. Transfer to the oven and roast until the garbanzos are crispy and golden on the edges, 20 to 25 minutes, stirring halfway through. Reserve for serving. (Crispy garbanzos can be made up to 5 days inadvance, stored in an airtight container at room temperature.)

Make the soup. Meanwhile, heat a large pot over medium-high heat. Add the remaining 2 tablespoons of olive oil, swirl to coat, and add the coriander seeds and leeks. Season with salt and pepper and sauté, stirring occasionally, until softened and just beginning to brown, 4 to 5 minutes, reducing the heat as necessary to prevent burning.

Add the aquafaba, reserved 1/2 cup garbanzo beans, and water. Raise the heat to high and bring to a boil. Add the spinach and watercress to the pot and return to a boil. Cook, stirring, until the greens are wilted, about 1 minute.

Transfer mixture to a blender and blend until the soup is very smooth, adding additional water 1 tablespoon at a time if necessary to thin to your desired consistency. Season to taste with additional salt and pepper.

Serve. Ladle soup into 4 bowls and top with the crispy garbanzos, freshly cracked black pepper, and flaky sea salt. (The soup should have a brothy consistency. Since we are not straining it, some separation may occur—just stir until fully combined before serving.)