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Watercress Soup

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This is super refreshing, fragrant, light and creamy (with no cream in sight)

The vibrant green colour makes you feel healthy just looking at it!

Dark green vegetables are so incredibly good for us all. The rich minerals, vitamins and antioxidants are really vital for our health, supporting the liver, heart, kidneys, gut and brain.

This is an amazing iron rich food and great for anyone not eating too much red meat who needs a good boost.

Watercress also contains glucosinolate compounds with many studies showing these have anti-cancer effects, in particular inhibiting lung, colon and prostate cancers.

Interesting facts; did you know that watercress is cultivated in spring water and has been labelled a superfood for centuries. Hippocrates located his first hospital near a stream where watercress grows best. And Greek soldiers were given watercress as a blood cleansing tonic before going into battle!

Health benefits are so numerous and enormous I encourage all my clients, and you all, to eat dark green vegetables daily, whether it be in a salad, smoothie, steamed, stir fried, soup.


2 onions

3 sticks celery

1 courgette

Half a bag of spinach

1 bag watercress

1 cup of frozen peas

Fresh herbs of your choice: basil, oregano, parsley, mint are all great

Oil for frying: I used ghee but you could use coconut oil, olive oil, rapeseed oil

Chop and gently fry the onions, celery and courgette for 5 mins

Add 2 pints of stock and simmer for 10 mins

Add the rest of the greens and leave to wilt for a minute - they don’t need long and it will keep the green

colour beautiful and strong

Blitz in a blender preferably as this does make it super creamy.

Leave to cool and put in fridge until you’re feeling so hot you could melt.

Then drizzle with a little extra virgin olive oil, some cubed avocado, fresh basil leaves, grated cucumber, pumpkin seeds

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