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.
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.