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
- ½ 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
1. 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.
2. Remove thyme sprigs, and purée soup with hand blender until smooth. Serve garnished with watercress sprigs and ground black pepper.