Watercress is a perennial, semi-aquatic plant that contains over 15 essential vitamins and nutrients including vitamins C, B1, B6, K and E, iron, calcium, magnesium, manganese and zinc.
When chewed, watercress releases a mustard oil which gives it its distinct peppery flavor.
In this recipe, freshly harvested watercress is cooked with potatoes, chicken stock, milk, onions and garlic to make a deliciously light soup.
To ensure the watercress retains its tender crunch, add it to the soup last. If you wish, you could also blend all the ingredients for a smoother soup.
- 2 bunches of watercress, roughly chopped
- 1 medium potato, cubed
- 1 medium white onion, diced
- 2 cloves of garlic, crushed
- 1 Tbsp of butter & 1 Tbsp of olive oil
- 2 cups of organic chicken or vegetable stock
- 2 cups of milk
- 2 tsp of sea salt
- 1/s tsp of freshly ground black pepper
- Heat the butter and olive oil in a pot over a medium heat. Add the onions and sauté for 30 seconds. Turn the heat to low and sweat the onions for 15 minutes. Stir them occasionally to ensure they don't caramelize.
- Turn the heat back up to medium-high and add the garlic. Fry for 30 seconds.
- Now add the potato cubes, salt and pepper and fry for 1 minute. Add the milk, the stock and stir.
- Let the soup simmer for 10 minutes. Add the watercress and stir well. Turn the heat down sightly and simmer for 5 minutes.
- Add a pinch of black pepper and serve immediately.