It never fails to astound me how much salt is in a can of soup – can be up to 30% of the daily recommended amount. I love soup, especially for lunch and watercress is a favorite of mine. Watercress is so good for you so it’s a pity is is often just used as a garnish. There is a slight peppery flavor to the soup. If you prefer something a bit sweeter, try my Watercress and Sweet Potato Soup, even healthier if you consider the qualities of a sweet potato versus a regular potato. This recipe is really easy to make – from start to finish in under 30 minutes.
1 tbsp. olive oil seasoned with salt and freshly ground black pepper
1 onion – chopped
1 baking potato – peeled and diced
6 oz. watercress
3 cups vegetable or chicken broth (more if you like a thinner soup)
Heat oil in a cast iron casserole dish and, when sizzling, add the onion and let soften and brown.
Add potato, watercress and broth.
Bring to a boil, turn down heat and simmer for 15 to 20 minutes.
Puree and serve.
