Watercress Soup II

Ingredients

• 3 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 cups vegetable stock
• 1 large potato, peeled and diced
• 2 cups watercress, coarsely chopped
• 2 tablespoons fresh lemon juice
• 1 teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• 1/3 cup heavy cream
• 1 tablespoon chopped fresh parsley

Directions

1. Heat the olive oil in a large saucepan over medium heat.
2. Add the onion and garlic and cook, stirring occasionally, until softened, about 5 minutes.
3. Add the vegetable stock, potato and watercress and bring to a boil.
4. Reduce the heat to low and simmer, stirring occasionally, until the potato is tender, about 10 minutes.
5. Remove from the heat and let cool slightly.
6. Transfer the soup to a blender and blend until smooth.
7. Return the soup to the saucepan and stir in the lemon juice, salt, pepper and cream.
8. Simmer over low heat until heated through, about 5 minutes.
9. Garnish with the parsley and serve.

Interesting Facts

• Watercress is an excellent source of vitamins A and C, as well as calcium, iron, magnesium and potassium.
• It is also a good source of dietary fiber and protein.
• Watercress is believed to have many health benefits, including reducing inflammation, boosting the immune system, and helping to prevent some types of cancer.