Watercress Soup
Gram for gram, Watercress has more vitamin C than an orange and contains a wealth of nutrients, including vitamin K, folate, calcium, iron and antioxidants.
My Granny was a keen cook and gardener, and as children, she used to take us foraging in the woods near her house.
I have memories of wading through streams with my brother to gather watercress, which she used to make a soup similar to the one I’m sharing with you. I’m not sure I’d do that now, given our often-polluted water, but it’s a happy memory of a childhood spent largely outdoors.
Gram for gram, Watercress has more vitamin C than an orange and contains a wealth of nutrients, including vitamin K, folate, calcium, iron and antioxidants. There’s no denying the health benefits of this often-overlooked superfood. It’s also part of the cruciferous family of vegetables, so a quick and easy way to eat your daily quota of leafy greens. So, next time you make a salad, add some watercress for an additional nutrient boost.
In season from March, look for the thicker stemmed variety, rather than the bagged salad leaves you find in the supermarket. They lend themselves beautifully to this soup, but really any watercress will do.
Ingredients
1 tbsp olive oil
1 onion finely chopped
3 small potatoes
200g watercress
1 ltr vegetable stock
Crème fraiche or greek yoghurt
SWAP for plant-based crème fraiche or greek yoghurt
Method
Heat the oil and add the onion, cooking over a low heat until it starts to soften.
Add the potatoes and cook for 5 minutes.
Add the vegetable stock, bring to the boil and cook for 20 minutes until the potatoes are soft.
Add the watercress, cover and cook for a further 5 minutes.
Take of the heat and blend until smooth.
Stir in a spoonful of crème fraiche or greek yoghurt for added creaminess.
SWAP: There are plenty of dairy free options for crème fraiche replacements, my go to is Oatley Creamy Oat Fraiche.
I used Bouillon, instant vegetable stock powder which is vegan and gluten free.