By Barbara Kafka
Practically an instant soup, so there isn’t really any point in making ahead, although for a party, it can be made a few hours in advance if desired.
In a food processor, chop the parsley, spinach, and watercress. Scrape into a small saucepan. Stir in the stock and garlic. Bring to a boil. Lower the heat and simmer for 10 minutes. Season with salt and pepper.