This delicious and versatile soup can be served hot in winter and cold in summer. Watercress soup is both restorative and a pick me up. Make it anytime but especially when you are anaemic, run down and feeling tired.
Most people think spinach is rich in iron but watercress is significantly higher and also is rich in Vitamin C that helps with iron absorption.
- 1 large bunch spring onions
- 5 cloves of garlic
- thumb nob of ginger
- 2 Tbls coconut oil (olive oil if you prefer)
- 2 small potatoes
- 750 mls vegetable stock
- 2 pears
- 2 bunches of watercress
- salt and pepper to taste
- chopped chilli and slithers of pear to garnish
- organic plain yogurt to garnish
- Chop spring onions. Grate ginger. Put garlic through the press. finely chop fresh chill. Set aside.
- In large saucepan fry spring onions in coconut oil for 10 minutes. Slice potatoes and add to pan with stock. Simmer for 20 minutes
- Dice the pears, wash and chop the watercress. Put pears and watercress into blender. Add potato stock mix and puree.
- Now stir in set aside garlic and ginger.
- Add salt and pepper to taste.
- Garnish with a dollop of yoghurt, slither of pear and sprinkle of chilli.
This makes about three bowls and should be eaten within two days.
Margie’s tip: Only peel potatoes and pears if not organic
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