WATERCRESS SOUP
AND LEMON CROUTONS

by Siobhan Weatherall

 

 

WATERCRESS SOUP
AND LEMON CROUTONS

by Siobhan Weatherall

 

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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.