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Watercress Soup

Course: Appetizer, Main Course, Side Dish, Soup

Ingredients

  • 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

Instructions

  • 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.