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Watercress Soup with a Creamy Swirl

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Watercress – one of the strongest hot and peppery tasting salad leaves on our shelves – is highly nutritious and excellent for making soup.

When I started researching watercress a bit more this week, I was amazed at the multitude of health benefits watercress offers.  It contains more Vitamin C than oranges, more calcium than milk and more iron than spinach!  And as if it couldn’t get better than that, watercress is now ranked highest on a list of powerhouse fruits and vegetables. Move over kale!

Hippocrates, the Greek physician of the 4th century and the father of Western medicine built his first hospital near to a stream to make sure he could grow fresh supplies of watercress for his patients.  He called it the “cure of cures”.

I’d like to attempt to grow my own crop so I’m going to source some seeds and give it a go. As long as you have moist soil or a container stood in a saucer of water it should be achievable. I will keep you posted and if and when my crop sprouts, I will share another yummy recipe. If anyone has any of there own watercress recipes I’d love to hear from you.

Enjoy

Gill x 

Preparation Time:
10 minutes
Cooking Time:
15 minutes
Serves: 4
Ingredients:
  • 1 onion diced
  • 1 potato peeled and diced
  • 600g fresh or frozen peas
  • 1 ltr vegetable stock
  • 200g watercress
  • handful of mint leaves
  • 1 tbsp olive oil
  • salt and pepper
  • 4 tbsp crème fraiche

     

    1. Heat the oil in a heavy based pan and then add the onion and potato and stir around so they get coated with the olive oil.
    2. Add the stock and simmer for 5 minutes then add the peas and bring to the boil.
    3. Once the potato is tender add the watercress and mint and simmer for 10 minutes.
    4. Remove the pan from the heat and allow to cool a little before liquidising the soup.  Season to taste.
    5. When ready to serve, pour into soup bowls and garnish each dish with a tablespoon of crème fraiche. 

    NICKI'S TUPPENCEWORTH

    I know its a bit of an odd statement, but I am a huge fan of a fancy lettuce leaf! I adore watercress, rocket and baby spinach but I have to admit they usually go into a salad, with some other colourful fruit an dveg, or a few seeds or maybe a wee bit of feta or crispy bacon. Drizzle with Summer Harvest dressings and serve with crusty bread and you'll keep me very happy.

    I'm a bit of a one for not doing 'hot' dishes with food that is meant to be cold. Rocket on a pizza is about as wild as I get and I've never ventured into salad leaf soups.  I love the look of this gorgeous dish though - and I'll put spinach into everything! - so I'm breaking tradition and giving it go!

    Try this out at home and please do leave your comments here and please do share this with your friends! You can also share your photographs and ideas with us. We'd love to see them. As always, tag them #PerthLoveFest and we'll scatter them around our own social media.  

    Nicki X  

     

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