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

Ingredients

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

Directions

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.

 
   

 

 

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