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Watercress & Parsley Soup

Posted in Gluten Free, Paleo, Provence You've Been Gone, Recipes, Soup, Vegetarian by

Get your watercress on! Watercress is a serious antioxidant. It lowers your risk for chronic diseases like diabetes, high blood pressure and may help prevent certain types of cancer. It boosts your immune system so remember that when you are feeling a cold coming on.

Watercress is not only excellent in salads, its great on pizzas. The first time I had watercress was many years ago in New York City at the Mercer Kitchen Hotel (not sure if it is still there) and I enjoyed a watercress pizza. It had a crisp crust, a pesto sauce and watercress sprinkled all about. It was memorable as you can see. This recipe for a simple, nutritious and slightly sophisticated Watercress and Parsley soup is a perfect appetizer but can also be a meal when you add a poached egg. I’ve taught this recipe and class, and it’s been a big hit. It is also excellent for an easy weeknight meal.

Note: You can omit the egg, use vegetable stock and substitute the unsalted butter for more olive oil to create a completely vegan meal.

Ingredients

Makes 4 servings

  • 2 tbsp
    olive oil
  • 2 tbsp
    unsalted butter
  • 4 cups
    torn watercress, rinsed and drained
  • ¼ cup
    chopped fresh parsley
  • 1½ tsp
    Healthy On You® Provence You've Been Gone spice blend
  • 1
    sweet onion chopped
  • 2
    small russet potatoes peeled and chopped
  • 2 cups
    celery ribs, chopped
  • 4 cups
    low-sodium chicken or vegetable broth, plus more for thinning soup
  • 1 cup
    coconut milk
  • 4

    small eggs

  • 1½ tsp
    Healthy On You ® Bohemian Rosemary sea salt
  • ½ tsp
    freshly ground pepper

To Make the Soup

  1. Melt the butter and oil in a large saucepan over medium heat.
  2. Add onion; reduce heat to medium-low, and sauté, occasionally stirring, 8 minutes or until onion is tender.
  3. Add potatoes and celery. Cook, occasionally stirring, 5 minutes.
  4. Add broth, coconut milk, salt, and pepper; bring to a low boil over medium-high heat. Reduce heat and simmer 25 to 30 minutes or until potatoes are tender.
  5. Remove from heat and stir in watercress and parsley. Let cool slightly.

To Poach the Eggs

  1. Fill a medium saucepan about ⅔ full with water and bring to a boil. Reduce the heat, so the water is at a gentle simmer. Crack eggs one at a time into a small measuring cup with a handle. Gently swirl the egg so the egg white coats the yolk.
  2. Crack eggs one at a time into a small measuring cup with a handle. Gently swirl the egg so the egg white coats the yolk. Then pour the egg into the simmering water.
  3. Swirl the loose white parts around the yolk with a spoon. Let sit for 4 minutes and remove with a slotted spoon (two at a time is manageable.)

Finish the Soup

  1. Using an immersion blender, puree the soup in the pot until smooth. If you don’t have one, pour the soup in two batches into the bowl of a food processor or blender, and puree until very smooth.
  2. Pour soup back into the pot to warm. If the soup is too thick, add more coconut milk or stock.
  3. In individual bowls, add the poached egg to the center of the soup. Keep in mind if the soup is too thin, the egg will sink to the bottom. Garnish with additional parsley and watercress if you like.
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Samantha Binkley
samantha@healthyonyou.com