Watercress soup

Otherwise known as ‘froggy soup’ thanks to its amazing colour!

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About this Recipe

By: Amanda

Watercress is a member of the brassica family, related to mustard, radish and wasabi, with a peppery taste and an impressive nutrient profile.   By adding the raw watercress at the end, this simple recipe retains all the potent nutrients and creates a vibrant green colour – best eaten on the same day you make it.

Servings

4

Ingredients

Step by Step Instructions

  • 1 tablespoon olive oil
  • 200 grams leek, finely sliced
  • 450 millilitres vegetable stock
  • 250 millilitres cream, milk or almond milk
  • 300 grams watercress (leaves and stalks)
  • 20 grams parsley
  • Black pepper
Step 1

Gently heat the olive oil in a large saucepan, add the leek and sauté for 4-5 minutes, until softened.

Step 2

Add the vegetable stock, cover with a lid and cook over a medium heat for 15 minutes.

Step 3

Add the cream or milk, watercress and parsley and use a stick blender or food processor to blend until smooth. Season with black pepper.

Nutrition

Watercress is one of the richest plant sources of beta carotene (which is converted to vitamin A); contains more vitamin C and vitamin K than cooked broccoli; high levels of vitamins B1 and B6; and contains more calcium than whole milk.

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