Although this dish is not completely raw, I thought it might be a baby steps to introduce raw food for people that wish to start eating raw.  As it is the winter time, I decided to make a warming, delicious and nutritious soup with the seasonal vegetables you would love. It is a good source of dietary fibre and as we do not cook it for a long time on a low temperature, most of the nutrients will remain. Adding the fresh avocado for essential fatty acids is essential for your body and the fresh watercress prior to serving will refresh, warm you up and give you lots of energy!


2 medium sweet potatoes, chopped into small cubes

1 large leek, sliced into rings

2 tbsp of olive oil

1 avocado

Vegetable stock

Celtic salt and black paper to taste, if required

Fresh watercress (to garnish)



Cook the vegetables (apart from the avocado) with olive oil over medium heat for about 5 minutes.

Add the vegetable stock and water enough to cover the contents and cook for 10-15 minutes until soft.

Remove the contents and put in the blender together with the peeled avocado and blend to a creamy texture. You can now add the Celtic salt and black pepper, if required

Serve with shredded watercress to garnish



This dish is a good source of beta-carotene and antioxidants that lower risk of heart disease, diabetes and some types of cancer.

Watercress contains high levels of calcium, vitamins C, B1, B6, K and E, iron, magnesium, manganese, zinc and potassium.

Research has shown that a plant compound called phenylethyl isothiocyanate (PEITC) found in watercress may have the capacity to switch off a signal in the body and starve a tumour of vital blood and oxygen.