As much as I love fresh fruit in the summer, I really look forward to fall/winter soups and stews.
Watercress is a powerhouse of a vegetable. Packed with iron, calcium and phytonutrients to maintain a healthy immune system as flu season approaches.
This soup is one of the quickest, and easiest to throw together, and it has tons of amazing flavor.
A hit with the kids as well!
- 2 tsp coconut or olive oil
- 1 small onion (chopped - 1 cup)
- 2 cloves garlic (minced)
- 1/2 tsp ground fenugreek
- 2 medium russet potatoes (peeled and diced)
- 2 sprigs fresh thyme
- 4 cups watercress leaves (4 oz), plus 4 sprigs for garnish
- 6 cups chicken stock
- Heat oil in saucepan over medium heat. Add onion, and sauté 3 to 4 minutes. Stir in garlic and fenugreek, and cook 1 minute more.
- Add potatoes, thyme sprigs, and 4 cups water; season with salt and pepper, if desired. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes.
- Stir in watercress leaves, and cook 3 to 4 minutes, or until watercress is wilted and tender, but still bright green.
- Remove thyme sprigs, and purée soup with hand blender until smooth. Serve garnished with watercress sprigs and ground black pepper.
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