Watercress soup is an easy way to give your body a nutrient boost and such a delicious, comforting meal perfect for these chilly evenings. It’s full of the flavours of Spring with the comfort factor of Winter!
The new potatoes and butter add a lovely rich thickness and specific flavour that perfectly compliments the watercress and softens it’s distinctive taste. Plus they make the soup really filling so it really is a meal in itself. Butter has had a bad rap for years but it actually provides a wealth of nutrients that can be missing in our diets, especially if choosing grass-fed, organic butter. It’s one of our preferred fats to use, especially for cooking as its stable at high temperatures (see our guide to cooking oils here).
In a recent study, watercress ranked highest on a list of ‘powerhouse’ fruit and vegetables, receiving a perfect score of 100%. The score was based on its health benefits and nutrient-to-calorie ratio – it is simply packed with nutrients; adding watercress to salads, soups and smoothies is a sure fire way to boost your nutrient status, as well as a great way to support your body’s detoxification systems.
Watercress is part of the cruciferous family of vegetables which have anti-cancer properties, can help with hormone balance, aid liver detoxification and being a bitter food, can help stimulate gastric secretions to ensure proper digestion.
We also love leeks. They act as a prebiotic food (helping to feed the good bacteria in the gut) and we like them for their immune supportive antimicrobial properties. I would go so far to say that leeks are probably my favourite vegetable and I use them liberally in this recipe so that their flavour really shines through.
This soup has proven so popular at home that we have taken to batch cooking it and freezing in small portions for a handy quick meal. It’s also perfect for entertaining.
- 40 g butter
- 350 g leeks around 3 large leeks
- 2 cloves garlic
- 200 g new potatoes
- 700 ml chicken stock or veg
- 225 g watercress
- 2 tbsp creme fraiche optional
- Online doctor provigil
- Oxytrol for women where to buy
- Buy lasix online
- Can you buy over the counter verapamil
- Wash and roughly chop the potatoes, leeks and garlic. Melt the butter in a large pan and add the chopped vegetables.
- Stir until all the vegetables are coated with the butter, then put on the lid and and lower the heat. Leave to sweat for 15 minutes, stirring occasionally.
- Add the stock and bring to the boil. Once boiling cover with the lid and simmer gently for 10 minutes. Add the watercress and allow to wilt (around 5 minutes)
- Remove from the heat and blend using a hand-held blender. Season well.
- If using creme fraiche, either add it at this point, or swirl a teaspoon of it on top of each soup serving.
We hope you enjoy this recipe, let us know how you get on in the comments below or on our facebook page and don’t forget to sign up to our newsletter to receive more recipes, nutrition tips and expert advice.