WATERCRESS SOUP
AND LEMON CROUTONS

by Siobhan Weatherall

 

 

WATERCRESS SOUP
AND LEMON CROUTONS

by Siobhan Weatherall

 

Watercress Soup and Lemon Croutons

This delicious recipe is light and ideal for the spring months when we literally have a “spring” in our step. The addition of lemon croutons provide a nourishing addition and uplifting for our Liver Energy. From a nutritional standpoint Watercress with its deep green leaves is rich in iron, calcium, vitamins A, C and E. It has a pungent, slightly bitter, peppery flavour.
Course Lunch, Main Course
Cuisine Macrobiotic, vegetarian
Keyword lemon, watercress
Servings 4 people

Ingredients

Watercress Soup

  • 25 g Deodorised oil (sunflower or sesame) 
  • 2 small Leeks finely chopped (with the dark part trimmed off and potentially reserved for stock)
  • 450 g Potatoes cut into small chunks
  • ½ tsp Ground nutmeg
  • 2 Celery sticks thinly sliced
  • 600 ml Water, or vegetable bouillon
  • 900 ml Plant based milk (oat or soya)
  • 150 g Watercress, including stalks as these are very flavoursome
  • ½ tsp Salt 

Lemon Croutons

  • 75 g Sourdough
  • Zest of one lemon
  • Juice of ½ lemon
  • 2 tsp Oil
  • Pinch of salt

Instructions

Watercress Soup

  • Heat the oil in a saucepan.  Add the salt, leek, nutmeg, celery and potato and cook until soft. 
  • Stir in the water and/or stock and milk and bring gently to the boil. 
  • Take the saucepan off the heat and add in the watercress.  Process with an electric blender until smooth. 
  • Return to the heat for a further three to four minutes. 
  • Season if needed and serve with a swirl of soya cream or Oatly and add the delicious lemon croutons. 

Lemon Croutons

  • Preheat the oven to 325deg F or 160deg C, or Gas Mark 3
  • Place all the ingredients on a baking tray and bake for approximately 20 minutes until dry and lightly golden.

Notes

Tips and Hints 😊
Great served cold in the summer months.
Be careful not to overcook as it turns an unappetising shade of green.