Watercress is one of the oldest known leaf vegetables eaten by humans. It is part of the cabbage family, and is related to garden cress, mustard, radish and wasabi! A 100-gram serving of raw watercress contains 11 calories, being particularly rich in vitamin K, but also significant amounts of vitamin A, C, B6 plus Riboflavin, Calcium and Manganese. In fact, it is really something of a superfood, as research has shown that amongst many other benefits it helps to stop and slow skin ageing, lowers blood pressure, improves eye health, gives you a stronger immune system and improves bone health and density – the list goes on and on! So you can make and enjoy this lovely soup, AND feel virtuous – what’s not to like?!
Preparation 20 minutes, Cooking time 20 minutes
- A splash of olive oil
- 25g butter
- 1 onion, chopped
- 1 leek, chopped
- 1 celery stick, chopped
- 2 cloves garlic, chopped
- 1.2 ltr chicken or vegetable stock
- 450g potatoes, peeled and diced
- 4 bunches of watercress, washed and chopped
- freshly grated nutmeg
- black pepper
- 200ml double cream
1. Heat the butter in a large heavy-based saucepan. Add the onion, garlic, leek and celery and fry gently, stirring, until softened, around 5 minutes, taking care not to let them brown.
2. Add the stock and potatoes and bring to the boil. Simmer for 15-20 minutes until the potatoes are tender.
3. Add the watercress and simmer for 2-3 minutes.
4. Blend the soup in a food processor until smooth. Add the cream and blend.
5. Gently reheat the watercress soup, check the seasoning and serve.
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