Creamy Watercress Soup

Watercress has more calcium than milk and more vitamin C than oranges. Eating watercress daily can significantly reduce DNA damage to blood cells, which is considered to be an important trigger in the development of cancer.

Serves 6


2 tablespoons olive oil

3 onions, finely chopped

6 organic potatoes, peeled and diced

1 leek, diced

2 bunches organic watercress, stemmed, finely chopped

4 cups homemade chicken broth

4 cups water

1 cup milk

½ teaspoon ground nutmeg

salt and pepper

parsley to garnish


Heat the oil over medium heat in a large stockpot. Add the onions and the leek and saute for 12 minutes, until tender. Pour the broth, water, add potatoes and bring to a boil over medium heat and simmer, covered for 20 – 30 minutes, until the potatoes are tender. Cool, transfer the soup to a blender and process until smooth. Return the soup to the pot, pour milk and heat over medium heat, until hot. Add the watercress, nutmeg, salt and pepper. Garnish with parsley.




Related Posts Plugin for WordPress, Blogger...