Finally got round to cooking some real food after all the drama so here is the recipe. This is pretty healthy and tasty and good for you.
2 spring onions
2 sprigs parsley
600ml chicken stock
1/2 tablespoon maize cornflour
squeeze of lemon juice
Wash, trim and chop the spring onions, watercress, spinach and parsley. Put these and the chicken stock in a pan. Season with pepper and simmer gently for 15 minutes. Puree in a blender, and return to pan. Mix the cornflour to a smooth paste with the cream, add to the soup and stir until it is boiling. Simmer soup for 4 minutes, taste for seasoning, then sharpen with a squeeze of lemon juice. Serve at once.
I used parsley from our garden. I served it in soup cups as it is easy to drink having been blended in blender.