{"id":9048,"date":"2017-09-15T12:50:45","date_gmt":"2017-09-15T00:50:45","guid":{"rendered":"https:\/\/ascensionkitchen.com\/?p=9048"},"modified":"2019-08-04T14:25:31","modified_gmt":"2019-08-04T02:25:31","slug":"wild-watercress-soup","status":"publish","type":"post","link":"https:\/\/ascensionkitchen.com\/wild-watercress-soup\/","title":{"rendered":"Wild Watercress Soup"},"content":{"rendered":"

A cleansing spring soup packed with the nutrient dense watercress, kale and dandelion greens, to stimulate digestion and support the liver.<\/em><\/p>\n

\"Bright<\/p>\n

A seriously nutrient dense soup today kids. But first, I had to laugh at myself this morning – my partner was trying to hustle me out the door early this morning with him to grab a coffee and have a quick stroll along the beach – but I was lost in a fascinating webinar so called back at him ’15 more minutes! I’m listening to the Parasite Summit online!’. Ah, Naturopath life! #nerd.<\/p>\n

Anyway. In celebration of ever so slightly warmer temperatures, I thought it time to start sharing some lighter meals. To me, spring is all about re-emerging, and that wonderful feeling of energy that has been so downward and tightly coiled, finally releasing, expanding and spiralling upward and out.<\/p>\n

Time for more nature walks, time in the very early morning sun (this is great to help re-set your circadian rhythm), greens, raw and sprouted foods. It's also time to change methods of food preparation –  from long, slow cooking (of stews, roasts and hearty soups) to lighter methods such as steaming.<\/p>\n

Cue this wonderful cleansing spring soup: Wild Watercress, no less.<\/p>\n

[bctt tweet=\"Wild Watercress Soup: to stimulate digestion and support the liver and gallbladder.\" username=\"laurenglucina\"]<\/p>\n

\"Fresh<\/p>\n

Watercress is abundant at the moment and it just happens to be the number one nutrient dense vegetable on the planet (well, according this 2014 study anyway) – with a perfect score of 100! [1].<\/span> Here is a list of the top 20 according to the same study:<\/p>\n

    \n
  1. Watercress<\/strong><\/li>\n
  2. Chinese cabbage<\/li>\n
  3. Chard<\/li>\n
  4. Beet greens<\/li>\n
  5. Spinach<\/li>\n
  6. Chicory<\/li>\n
  7. Leaf lettuce<\/li>\n
  8. Parsely<\/li>\n
  9. Romaine lettuce<\/li>\n
  10. Collard greens<\/li>\n
  11. Turnip greens<\/li>\n
  12. Mustard greens<\/li>\n
  13. Endive<\/li>\n
  14. Chive<\/li>\n
  15. Kale<\/strong><\/li>\n
  16. Dandelion greens<\/strong><\/li>\n
  17. Red pepper<\/li>\n
  18. Rocket\/arugula<\/li>\n
  19. Broccoli<\/li>\n
  20. Pumpkin<\/li>\n<\/ol>\n

    \"Mug<\/p>\n

    Watercress has a lovely pungent, peppery yet sweet taste, it is a mild diuretic and is energetically cooling. As a bitter green, it helps stimulate the production of gastric acid, enzymes and the secretion of bile from the gallbladder (the body’s endogenous laxative) – qualities shared by the bitter dandelion leaves. Like kale, it is a member of the cruciferous family, its sulfur compounds being incredibly supportive of liver detoxification pathways.<\/p>\n

    The major nutrients it contains are vitamins K, A, and C, and the minerals calcium<\/a> and manganese.<\/p>\n

    The watercress I used in this recipe was pilfered straight from the parent’s vege patch – it was a slightly woodier variety than what is on the supermarket shelf at the moment, so I had to spend a bit of time picking off the leaves.<\/p>\n

    In the name of variety, I also added a cup of mixed greens to the soup – kale and dandelion leaves from my wildly overgrown garden. Fennel, leek, celery, garlic and shallots add flavour, a potato to thicken, and a generous cup of peas to add some quality plant protein<\/a>.<\/p>\n

    If you’d like to add a more herbal touch – I suggest a few tablespoons of dried nettle leaves – I keep a jar on the bench top to make tea with, but often add a sprinkle to soups or stews as they cook. Nettle adds valuable minerals such as iron,<\/a> calcium<\/a> and magnesium<\/a>.<\/p>\n

    \"Close\"Mug<\/p>\n

    I loved the end result – light but flavoursome – and I couldn’t help but feel healthier after a big mug of something that bright green!<\/p>\n

    I hope you enjoy!<\/p>\n

    PS: I'm speaking on a panel about work life balance at the Be Pure Live Well Festival next month - the festival will be a whole weekend jam-packed with healthy food, fitness, nutrition and wellbeing, more on that soon, but pencil Oct 15-16th in your calendar!<\/p>\n

    More of my fave soup recipes<\/h2>\n