Watercress & Ginger Soup

Enjoy a new take on your favorite salad green with this comforting wintertime soup. 

Watercress is known for its crisp stems and peppery bite. However, blanching this green leafy vegetable for a few minutes slightly softens the stems so that they become almost noodle-like.

Garlic and ginger create a rich and flavorful broth that’s full of flu-fighting antioxidants that fight infection and lower inflammation. 

Parsnips add a touch of sweetness and extra fiber, while red pepper flakes add a hint of heat to create a well-rounded, nourishing elixir you’ll want to sip all season. 

Watercress & Ginger Soup

Serves 4

Ingredients:

1 tablespoon avocado oil

3 garlic cloves, thinly sliced

1 tablespoon fresh ginger, grated

1 large parsnip, peeled and cut into 1/2-inch pieces

1/2 teaspoon sea salt, plus more to taste

4 cups chicken bone broth (or chicken stock)

2 bundles watercress, trimmed and coarsely chopped

Red pepper flakes, to taste

Directions:

1. Heat oil in a medium saucepan over medium-high heat. Add garlic and ginger, and cook until sizzling and fragrant, about 1 minute.

2. Add parsnip and 1/2 teaspoon salt and cook for 1 minute more.

3. Add bone broth and bring to a boil. Reduce to a simmer and cook until parsnip is tender, about 5 minutes.

4. Stir in watercress and simmer until just wilted, about 3-5 minutes.

5. Season with salt and red pepper flakes to taste. Serve with a squeeze of fresh lemon.

Nutritional information per serving:

Calories: 108; Carbohydrates: 15.9g; Protein: 12.1g; Total Fat: 0.8g; Saturated Fat: 0g; Cholesterol: 0mg; Dietary Fiber: 3.7g; Total Sugars: 5.3g; Sodium: 132.5mg

Published on: January 9, 2018