Watercress and Sweet Potato Soup (serves 4)

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This soup is absolutely packed with an alphabet of vitamins and minerals – vitamins A, B-5, B-6, C, E and minerals calcium, copper, magnesium, manganese, phosphorus, potassium, riboflavin, thiamine and also fiber.The sweet potato adds a sweet flavor so I added turmeric and cayenne pepper along with celery salt. Extraordinarily, this recipe has had the most hits on my blog.

1 tbsp. extra virgin olive oil seasoned with freshly ground black pepper

Good pinch of celery salt

Pinch or so of cayenne pepper, depending on how much spice you want to add

Pinch of turmeric

1 x medium onion – finely chopped

2 cloves of garlic – grated

1 x medium sweet potato – peeled and cut into small cubes

3 cups veg. broth

4 oz watercress

Heat oil and seasonings in cast iron casserole dish and, when sizzling, add onion. Let soften for a few minutes and lightly brown, then add garlic.

Add sweet potato and veg. broth, bring to the boil and let simmer for about 10 minutes with a lid on casserole dish.

Then add the watercress and cook for a further 5 minutes or until sweet potato is soft when pierced with a fork.

Puree in food processor.

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