Creamy Watercress Soup

Watercress has long been known as one of the 'superfoods' of the world, containing more iron than spinach, more calcium than milk and three times as much vitamin E as lettuce.

I think that's a pretty good reason to eat watercress!

One of my favourite books to cook from is the Australian Woman's weekly COOK! book. I find most of the recipes easy to cook and taste delicious. I also have the other big blue book called KITCHEN which I use a lot too. I am yet to get the BAKE one though, which I am sure has some great recipes in it also.

There are some really good soup recipes in this book. I want to make all of them! I have made a few, but the last one I made was for lunch one weekend. We had a heavy breakfast, so just wanted something light to carry us over until dinner. This soup was perfect and also provided us with more lunches for the week.

First gather all the ingredients together

Then saute the onion and leek



Add in the potatoes

Add in some stock - chicken or vegetable


Wait until it cools a bit and then process in batches in the blender


Serve with some crusty bread and a dash of EVOO!

Creamy Watercress Soup - adapted from Woman's Weekly COOK!

1 Tablespoon Olive Oil
1 Brown Onion
1 Leek, sliced thinly
3 Medium Potatoes (600g), chopped coarsely
1 litre chicken stock
350g Watercress, trimmed
1/3 cup sour cream (I didn't have any)

1. Heat oil in large saucepan; cook onion and leek, stirring over low heat, until vegetables soften. Add potato and stock; bring to a boil. Reduce heat; simmer covered about 20 minutes or until potato is almost tender

2. Reserve 4 watercress sprigs; stir remaining watercress into pan. Simmer soup, uncovered about 5 minutes or until potato is tender

3. Blend or process soup, in batches, until smooth. Reheat soup in same pan then divide among serving bowls; top each with 1 tablespoon of the sour cream and then a reserved watercress sprig.

Serves 4