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Watercress soup
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Watercress soup is warming when hot and a refreshing summer soup when served cold. Watercress is part of the Nasturtium family whose peppery leaves are well known for their nutraceutical value. You can store it in the freezer for all-year-round use.
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WILD WATERCRESS SOUP (Nasturtium Officinale)
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USES FOR WATERCRESS
Watercress is rich in Vitamins A and C, iron, iodine and phosphorus. It can be used in the treatment of:
- skin problems
- bronchitis
- winter colds or flu
- liver or kidney fatigue
- sinusitis
Watercress has been used as part of a holistic response to cancer of the lungs, larynx, esophagus, prostate, bladder, uterus, stomach and intestines.
In addition to containing high vitamin C contents and antioxidant Beta-carotene, it contains vitamin E and is a natural antibiotic. It is sometimes used in complementary medicine to speed up the body's detoxification processes.
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DANGERS OF EATING WATERCRESS
However there are some dangers. Watercress may cause cystitis in some people and its medicinal use is not advised for those who have a delicate stomach or suffer from acidosis or heartburn. Excessive or prolonged use can lead to kidney problems. Some doctors advise against its use during pregnancy.
Wild watercress often grows in streams inhabited by water snails which carry liver fluke. There is also the possibility of bacterial infection. Eating wild watercress in a raw state is not advised for this reason. Cooking the leaves for a short period removes the dangers.
Also make sure that the watercourse feeding the stream in which the wild watercress grows is free from industrial or agricultural pollution.
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WATERCRESS SOUP INGREDIENTS
Pick the watercress from clean water areas by pinching out the tops of the plants. Uprooting them will destroy this resource for everyone. Gather a good handful for each person who will be sharing this delicious spring treat. Other ingredients for a soup for 4 people are:
- 2 large potatoes
- generous knob of butter
- dash of olive oil (to prevent butter burning)
- stock cube (chicken or vegetable)
- salt and freshly ground pepper
- single cream
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WATERCRESS SOUP RECIPE
1. Peel and cube the potatoes and cook them gently in the oil and butter until they are starting to soften.
2. Add boiling water and dissolve the stock cube. Simmer for 10-15 minutes.
3. Coarsely chop the watercress and add to the mix for about 7 minutes, stirring occasionally.
4. Liquidise and add in some single cream to taste. Salt and pepper to taste.
5. Use some purchased raw watercress leaves and pepper to garnish.
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Watercress Soup is an 'in season' soup that is worth deep-freezing for all-year-round use. FrugalMum has an excellent guide (below) to stocking your freezer with meals to save serious time spent in the kitchen. In fact she has a mine of information on all sorts of food storage techniques.
Dracea Dr.A. Eat and Heal. Bodywell. 2000
Lust J. The Herb Book. Bantam Books. 1974
Phillips R. Wild Food. Peerage Books. 1983
Readers' Digest. Foods that Harm, Foods that Heal. 1997
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