Sunday, August 18, 2013

Watercress, Leek and Potato Soup

          This soup is so delicate in flavour, yet the watercress adds a pepperiness to it, which I love! 

Hippocrates, the ancient Greek physician who said “let food be thy medicine and medicine be thy food,” so believed in the healing powers of watercress that he built his first hospital next to a stream so he could grow it. 

Watercress is packed full of iron, calcium, iodine, and folic acid, in addition to vitamins A and C. It's high level of antioxidants are responsible for its distinctive bite. It is also believed to have cancer-suppressing and cholesterol lowering properties.

Serves 4

2 tblsp butter (or coconut oil for dairy free)
1 large onion peeled and roughly chopped
1 large leek, washed and chopped into rounds
3 large potatoes, peeled and chopped into eighths
5 cloves of garlic, peeled and roughly chopped
1 big bunch of watercress, washed and roughly chopped
4 cups of good quality vegetable stock
3/2 cup full cream milk (optional, leave it out for dairy free or vegan option and add extre stock)
peper and salt
yoghurt for serving (optional)

Saute the onion, leek, garlic and potato in a large saucepan on a medium heat for five minutes, just until sweated, not browned. Add the stock and simmer on medium heat until the potato is cooked. Add the watercress, reserving a few leaves for the garnish, simmer for just a few minutes. Take off heat and add the milk (if using), and season to taste. Pour a portion at a time into a blender and blend until fairly smooth, or alternatively use a stick blender. Serve with yoghurt (if using) and the reserved watercress.

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