Known as either a herb or a vegetable, watercress belongs to the family which includes broccoli, brussel sprouts, cabbage, turnip, mustard, radish, and horseradish.
It is jam packed full of Vitamins (A,B1,B2,B3,B5,B6,B17,C,D,E,K) and Minerals (Calcium, phosphorus, potassium, iron, folic acid and many more).
It’s no wonder it is one of the oldest known leaf vegetables consumed. Its therapeutic benefits are well documented and extensive, but the one that stood out for me dated back as far as 79AD where listed amongst its medical uses, it included the belief that the smell of watercress would drive away snakes and neutralize scorpion venom!
This peppery soup is packed full of vitamins and minerals.
1 tbsp oil
1 small onion, chopped
1 leek, chopped (while and pale green section only)
2 medium potatoes, peeled and finely chopped
1 bunch watercress, chopped roughly (avoid the strong stems as it can be stringy)
2 cups stock – vegetable stock or chicken stock
salt and pepper to taste
Heat butter and oil in a large saucepan over medium heat.
Add onion and leek and cook until soft and transluscent (approx 5-8 mins).
Add potatoes to the saucepan and cook for a further 5 minutes.
Add stock. Inrease heat and bring to boil.
Reduce to simmer and cook for 15-20 minutes or until potatoes are tender.
Stir in the watercress and cook for a further 1-2 minutes.
Using a stick or jug blender, blend soup until pureed to desired consistency.
Season to taste and serve with a dollop of low-fat yoghurt and wholemeal bread.