COOK TIME: 20 MINUTES SERVES : 4 MAIN HELPINGS
I remember my Granny making me and my sister watercress soup when we came down to stay with her from London, on the weekends. Watercress has such a lovely peppery flavour that gives this soup a certain 'je ne sais quoi'. It's so simple to make that whenever I see watercress lying patiently in the grocery isle, I pick up a couple of bunches and get cooking. I also add the leaves to my salads in place of the perennial favourite, Arugula (aka rocket). It's a lovely change-up.
Watercress received the highest score on the Aggregate Nutrient Density Index (ANDI) of 1,000, which in simple terms means that it is one of the most nutrient dense foods available. Worth adding to your shopping list!
2 bunches of watercress
1 tablespoon of butter or ghee (but not coconut oil as the flavour will overpower the watercress)
1 medium onion or 4 shallots, diced
1 parsnip, diced very small
2 medium carrots, diced
2 sticks celery, diced
Vegetable stock or water to cover veggies by 1”
Celtic sea salt
- Melt the oil in large pan and add your diced onion, sautéing for several minutes
- Add the rest of the vegetables (except the watercress), sautéing them for 3 minutes then pour in the stock or water and cook till the vegetables have softened - about 5 minutes
- Now add the watercress (stalks and all) and gently cooked for 2 minutes - we want to avoid over cooking the watercress as much as possible and destroying its nutritional treasures
- Pour into a blender and blend till smooth and creamy. Pour back into the cooking pot and add Celtic sea salt to your taste.
- I like to garnish with savoury cashew cream (see my recipe, Nonna's No Cream Cream of Spinach Soup)