Watercress soup

13 July, 2016
Serves 4

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, earning it the name ‘froggy soup’ in our household!

Watercress soup

Ingredients

  • 1 Tablespoon
    Coconut oil
  • 200 Grams
    Leek, finely sliced
  • 250 Grams
    White potatoes, cut into 3 cm cubes
  • 450 Millilitres
    Vegetable stock
  • 250 Millilitres
    Milk or almond milk
  • 150 Grams
    Watercress (leaves and stalks)
  • 20 Grams
    Parsley
  • Black pepper

Instructions

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

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

  3. Add the 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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