This is a lovely light, fresh soup. Very nice during the summer. Or a sunny day. Which is most days for those of us in Dubai! A good use of the wonderous turnip in place of potato to thicken the soup and keep the carbs down. Watercress is among the most highly nutritious vegetable, many of the great herbalists wrote of the revitalizing power of watercress. The health benefits of watercress are attributed to its nutrient content. Watercress is an excellent source of vitamins B1, B2, B6, C, E, manganese, and carotenes. It also a good source of calcium, fiber, iron and copper.
75g turnip, peeled and sliced
1 onion, peeled and diced
1 tblspn olive oil
1 bunch/packet watercress
4 tblspns double cream
1 tspn nutmeg
Salt and black pepper
- Fry the onions in the oil in a large covered saucepan for 5 minutes, until the onion becomes soft but not browned. Add the turnips, cover and cook for a further 5 minutes
- Add all of the water, bring to the boil and simmer for about 20 minutes, until the turnip is tender.
- Liquidise the soup with the watercress, then pour it back into the saucepan and stir in the cream, nutmeg, salt and pepper to taste.