Wild Watercress Soup
Wild Watercress Soup: a cleansing spring soup packed with the nutrient dense kale and dandelion greens, to stimulate digestion and support the liver.
Ingredients
- 2 cups packed watercress (woody stems removed)
- 1 cup other greens (I used kale, dandelion leaves)
- 2 tablespoons dried nettle root powder (optional)
- 1 cup peas
- 1 small fennel bulb
- 1 small leek (white part)
- 1 stalk celery
- 4 cloves garlic, peeled
- 2 tablespoons olive oil
- 1 medium potato
- 3.5 cups vegetable stock
Instructions
- Prep: rinse greens and remove any tough/woody stems. Rinse peas under hot water if frozen. Finely slice the fennel bulb, leek, celery and shallot. Mince garlic, wash peel and chop the potato.
- Heat olive oil in a large pot then add shallots, fennel and leek, cook till softened. Add garlic, cook another minute, then add peas, potato and stock. Bring to a boil, reduce to a simmer, and cook (covered) for 10 minutes.
- After 10 mins, remove the lid and add greens, cook for a further five minutes then remove from heat and blend till smooth.
- Serve with a sprinkle of chia seeds and a sprig of fresh watercress.
Nutrition
Calories: 334kcalCarbohydrates: 44gProtein: 10gFat: 15gSaturated Fat: 2gSodium: 320mgFiber: 9gSugar: 13gCalcium: 210mgIron: 3.8mg
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