A creamy soup watercress soup that uses turnips instead of potatoes with to help thicken it without overpowering the taste.
Watercress can be very seasonal and not always available in your supermarket. When you see it, scoop up a bunch and make a delicious creamy soup with it.
This is a lovely light, fresh soup. Very nice during the summer. Or a sunny day. A good use of the delighful turnip in place of potato to thicken the soup and keep the carbs down too. 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.
Cream of Watercress Coup
- 75 g turnip peeled and sliced
- 1 onion peeled and diced
- 1 tblspn olive oil
- 850 ml water
- 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.