Watercress & Cauliflower Soup
As part of the broccoli and kale family, watercress is another one of those super green, leafy vegetables that doesn’t get enough credit! Packed with plenty of minerals and nutrients, particularly vitamin K, as well as being full of flavour and little in calories, it’s unbeatable. Combined with cauliflower in this delicious soup – it’s irresistibly smooth and creamy.
- 500 g cauliflower florets
- 170 g watercress
- 1 onion finely sliced
- 1 leek finely sliced
- 2 tbsp. olive oil light and mild
- 1 vegetable stock cube
- 1 ¼ liters boiling water
- sea salt
- white pepper
- cracked black pepper
- olive oil
- yogurt (I recommend Yeo Valley – Super Thick Kerned Yogurt) or dairy free if required
- a few sprigs of water cress
- In a large saucepan, add the oil and onion sand sauté for 5 minutes until soft and translucent. Season with sea salt and white pepper. Add the leeks and cauliflower florets and continue to sauté over a gentle heat for a further 5 minutes, be careful not to burn the leeks.
- Stir in the watercress and then dissolve the stock cube, adding the boiling water. Then cook covered over a medium heat for 15 minutes.
- When cooked remove from the heat, check for seasonings and when cooled blend in a liquidiser or using a hand stick blender - the longer you blend the creamier the soup will be.
- Garnish with croutons, olive oil, cracked black pepper, swirl through yogurt and a sprig of watercress.
- Serve with some crusty bread.
- When making this recipe, I’d LOVE to see how you get on so either send me a photo to email@example.com or post a picture to Instagram using the #myrelationshipwithfood and tag @myrelationshipwithfood
LISA’S TIP – As I mentioned above, I love to blend my soups for as long as I can to get a creamy smooth texture. Toppings are endless so be as creative as you want, you can add seeds such as sunflower seeds, and pumpkin seeds for a crunch. Or, if you fancy this soup having a slightly sweeter taste to it, you can throw in some garden or petit pois peas (about 150g) for the last 5 minutes of the cooking time. No need to worry about midweek meals, the soup will keep for up to two or three days in the refrigerator. Or, alternatively, it can be frozen for up to two months – perfect to keep handy for those balmy, al-fresco evenings!