Recipe: Watercress Soup From Beyond Broth

September 7, 2013 · 3 comments

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Homemade broth and soups are among the most nutrient dense foods to eat. Using the bones (and meat) from pasture raised animals raises it up to the best possible quality. Making homemade stocks and basic is very simple and then making tasty soups from that stock or broth makes it irresistible! I can drink this stuff all day! Let me show you one of the great soup recipes from Beyond Broth, my new e-book!

Adding a green leafy vegetable to a soup made with nourishing homemade bone broth is the best of both worlds. You get the minerals and protein from the bones and meat on the carcass and you get the vitamins and minerals from the greens. Watercress is a little on the bitter side, but when combined with certain other vegetables, the sharpness is balanced and the flavor is rich and interesting.

Homemade soups are also a great way to get some vegetables into reluctant children. One cup of soup made with greens is easily has easily 2 -3 portions of vegetables. Your kids will not even know they are getting vegetables when made into a delicious soup puree!

Your family will love this soup!

Watercress Soup

Ingredients

1 quart chicken stock (how to make chicken stock)
1 medium leek
1 bunch water cress
1 large onion
1/2 celeriac root skinned and chopped
salt and pepper to taste (where to buy salt and spices)

Equipment

3 – 4 quart pot (where to buy)
Immersion blender (where to buy)

Instruction

  1. Gently heat the chicken stock in the pot
  2. In the fry pan sauté the onion, leek and celeriac until soft
  3. Place the onion, leek and celeriac in the pot of stock reserving 1/3 aside
  4. Season with salt and pepper
  5. Add the bunch of watercress and simmer a few minutes until it is wilted
  6. With the immersion blender blend the soup
  7. Add the chopped vegetables that you reserved, back into the pot
  8. Serve with a dollop of sour cream, heavy cream, or coconut cream

Prep: 20 minutes
Cook: 25 minutes

Get this recipe and over 30 more in my new e-book, Beyond Broth, Nourishing Paleo Soups.

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Shared at: My Meatless Monday, Melt in Mouth Monday, Barnyard Hop, Hearth & Soul Hop, Slightly Indulgent Tuesday, Traditional Tuesday, Gluten Free Wednesday, Mommy Club, Allergy Free Wednesday, Healthy 2Day, Party Wave Wednesday, Cultured Palate, Gluten Free Friday

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{ 1 comment… read it below or add one }

1 Cindy (Vegetarian Mamma) September 18, 2013 at 2:56 pm

Very neat! I’ve used watercress in my smoothies! Excited for this recipe! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

Hope your week is great!

Cindy from vegetarianmamma.com

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