GF, V, Vg(m)
Prep time: speedy, less than 5 minutes
Cooking time: 20 - 25 minutes
Ingredients: (serves 4)
1 tablespoon butter
1 leek, or 1 onion (finely chopped)
1 potato (diced). You can substitute this for cauliflower.
1litre of chicken stock
200g watercress
1/2 tsp ground cumin
1/4 tsp cayenne pepper (adjust for extra spice!)
Serve with full fat greek yoghurt or coconut yoghurt
Watercress is a nutrient power-house, providing our daily requirement of Vitamin K critical for bone health, particularly in a vegan diet. It is also high in Vitamin A and Vitamin C. Vitamin A supports our skin and vision, our hormone health and, not forgetting our immunity. You may know Vitamin C can also support immunity. It's primary function, however is the production of collagen, an important protein that literally holds us together! During times of stress, we may experience increased excretion of Vitamin C.
Watercress is high in anti-oxidants and phytochemicals with impressive health benefits, making this one of all my time favourite soups.
Even better - It is currently in season in the UK.
- Melt the butter over a medium heat
- Sautee the leek (or onion) for a few minutes
- Add the diced potato, and chicken stock. Lower the heat and simmer with the lid on for 20minutes
- Add watercress, cumin, cayenne pepper and season. Stir. Place the lid back on for 3 minutes and remove from the heat.
-Blend immediately with a stick blender, or transfer to a food processer (transferring to a cool bowl with help retain the vibrant green colour of the soup)
-As Vitamin K and A are fat soluble vitamins, serve with a dollop of greek yoghurt, coconut yoghurt (or cream!) to help absorb the nutrients
The soup will keep in the fridge for a few days and it also freezes well.
Vegan alternative: sweat the leek or onion in a little stock instead of butter
Enjoy!
*This recipe was adapted from Sarah Wilson's ' I quit sugar for life.'
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