Watercress Yogurt Soup Recipes

WATERCRESS SOUP

Steps:

• Simmer the potatoes, leeks and herb bouquet in the chicken stock for 40 minutes. Trim the watercress stalks and discard. Add the watercress leaves to the soup reserving a few for decoration; simmer for five minutes.
• Remove the herb bouquet. Puree the mixture in a food mill and cool it overnight.
• Stir in yogurt and lemon juice to taste and season with salt and pepper. Serve the soup, sprinkled with watercress leaves, in individual bowls.

WATERCRESS SOUP

Steps:

• Remove the leaves from one bunch of watercress and set them aside. Discard the watercress stems.
• Make sure the leeks are in small dice that will cook up quickly.
• Place butter, leeks and chicken broth in a saucepan.
• Bring to a boil, lower heat and simmer 4-5 minutes.
• Add zucchini, cook several minutes more, until zucchini is just tender.
• Add salt and pepper, stir.
• Add watercress and reduce heat. Simmer 1 minute until watercress wilts.
• Remove from heat and purée in a blender.
• Correct seasoning.
• Just before serving, stir in optional cream OR optional virgin coconut oil.
• Serve hot, warm or cold.
• NOTE 1: Because the traditional French soup is pale green, Richard Grausman used peeled zucchini to create a paler shade of green. You could leave the zucchini unpeeled, thereby giving the soup a darker green color.
• NOTE 2: I am now using almond milk successfully instead of cream. Try Almond Breeze original unsweetened.
• NOTE 3: See my description for making this soup Weight Watcher friendly.

YOGURT SOUP WITH SPELT, CUCUMBERS AND WATERCRESS

Steps:

• Combine the spelt, water and salt to taste, and bring to a boil. Reduce the heat, and simmer about 50 minutes to an hour until tender and some of the kernels have begun to splay. Remove from the heat, drain and set aside.
• While the spelt is cooking, place the cucumber in a bowl and sprinkle with salt. Toss and place in a strainer set over the bowl. Allow to drain for 30 minutes. Rinse well, and drain on paper towels.
• Combine all the ingredients except the radishes. Season to taste with salt and pepper. Chill for two hours or longer. Serve, garnishing each bowl with the sliced radishes.

WATERCRESS YOGURT SOUP

Steps:

• Puree watercress, yogurt, and garlic in blender until smooth.
• Garnish with mint and serve.
• Enjoy!