Did you know that watercress is one of the leading foods with high vitamin K content?
In fact, 100 grams provide over 200% of the daily recommended intake. Vitamin K is valued for blood clotting, bone health, calcification (build-up of calcium inside tissue), essential for proper brain and nervous function, an amazing anti-inflammatory and effective antioxidant. Watercress also contains rich amounts of vitamin C and vitamin A plus manganese, ß carotene, flavonoids (antioxidants) and calcium.
Watercress is said to fight bacteria and act as a diuretic. Additionally, watercress soup is a great pick-me-up and restorative. The perfect soup when you are feeling tired and overworked.
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What Does Watercress Taste Like?
When compared to spinach and kale, watercress is a bit spicier. It has a bitter tang flavor that is spicy and somewhat hot. It is often used in culinary dishes for extra flavor and color. When cooked, watercress releases a surprising, flowery aroma.
Watercress is often used in culinary dishes for extra flavor and color. It pairs well with fruit, leeks, beets, nuts, potatoes and sweet potatoes. This amazing green is ideal for creamy soups, in salads and for sandwiches.
Back to the Recipe
Watercress soup is ideal for a pick-me-up lunch or healthy addition to a hearty dinner. This recipe is easy to prepare and will become a favorite tasty soup any time of year. Serve at lunchtime with artisan bread or with dinner as a nice complement to most any meal. Enjoy!
- 2 apples, cored, diced, plus wedges for garnish if desired
- 2 bunches watercress, washed well and chopped
- 1 leek or a large bunch spring onions, chopped
- 2 small potatoes, sliced or cubed
- 2 tablespoons olive oil, more for garnish (or coconut oil)
- 3 ½ cups vegetable stock
- ½ lemon, juiced (optional)
- 5 cloves garlic, minced
- 1 thumb-size piece of ginger, peeled and finely grated
- Salt and freshly ground pepper, to taste
- Crushed chilies, for garnish (optional)
- 1-2 TBLS yogurt, for garnish (optional)
- Finely chop the leek and watercress stalks (set aside the watercress leaves). Peel and chop potatoes and apples. You can leave peel on if preferred for extra vitamins and texture. In a large pot, fry the leek, garlic, potatoes and watercress stalks for 2-3 minutes. Add the apples, ginger, stock and lemon juice. Simmer for 15 minutes on low heat
- Add watercress leaves to the apple mixture. Simmer for 10 more minutes. Allow to slightly cool. If you like a creamy soup, blend the ingredients in two batches. Season with salt and pepper, to taste
- Garnish with yogurt and/or chili peppers, if desired. Serve warm with fresh artesian bread.
- For a pleasant variety, substitute the apples with pears.
- For a greener soup, add more watercress.
- You can also add milk for an even more creamier soup. Use half milk and half vegetable broth, to taste.
Finding the Perfect Ingredients
- Bragg Organic Extra Virgin Olive Oil – 16 oz
- Olive Oil Extra Virgin Organic Carrier Cold Pressed Pure 8 oz
- Rapunzel Vegan Vegetable Bouillon with Sea Salt, 8 Cubes, 2.97-Ounce Packages
- Pacific Natural Foods Organic Low Sodium Vegetable Broth, 32-Ounce Containers
- Himalania Coarse Grain Himalayan Pink Salt Grinder, 3 Ounce
- Simply Organic Get Crackin’ Certified Organic Pepper, 3-Ounce Container
It is highly recommended that you consult a physician, a health professional or dietary expert before starting any healthy diet detox, exercise routine or change of diet. This article is not intended as medical advice.
Creamy watercress soup close-up: College Gameday Soup Schedule. Week 1 = Creamy Corn with Roasted Chilies. Poblanos from the garden. Recipe from @rick_bayless. via photopin (license)