Simple and Delicious Watercress Soup - Corrected

WATERCRESS SOUP - corrected from an earlier version This bright mildly peppery soup tastes great as a side or main course. Watercress is an anti-cancer superfood which has been proven to reduce cellular damage (1) and is rich in Vitamins K, C and A as well as smaller concentrations of B-vitamins, calcium, phosphorus and magnesium. It also can aid in weight loss due to it's high fiber and low calorie content. Serves 4 as a meal; 6 as a starter ¼ cup olive oil (you can also use butter or ghee) 2 large leeks, white part only washed and chopped (or 1 cup chopped onion) 3 large cloves whole garlic 1 pound potatoes diced 6 cups water or vegetable stock 2 bunches watercress, washed, drained and coarsely chopped 1 tsp dried thyme 3-4 Tbsp lemon juice salt and pepper to taste Heat olive oil over medium heat in a large heavy bottom pot. Add onions and saute until golden brown but not burned, approximately 4 minutes, add garlic and thyme and saute for 30 seconds. Stir in potatoes, then add water or stock, turn up heat, and bring to a boil. Lower flame and simmer until potatoes are tender, about 20 - 25 minutes. For faster cooking soup, dice the potatoes smaller prior to cooking. Add the watercress to the soup and simmer 1 to 2 minutes longer. Then puree soup until creamy. Stir in lemon juice and salt and pepper to taste. If you are using water you will need at least two tablespoons of salt. If soup is too thick, thin with additional water to desired consistency. If you are looking for a lower carb option you can substitute turnips or rutabagas for the potatoes. (1) GILL C, HALDAR S, BOYD LA et al. Watercress supplementation in diet reduces lymphocyte DNA damage and alters blood antioxidant status in healthy adults. Am J Clin Nutr February 2007 vol. 85 no. 2 504-510