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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