This delicious soup in a mug is perfect after work or after your kid’s hockey game. Incorporate watercress in your family’s diet because there are claims that it’s the most nutritionally dense food on the planet! Whether it’s true or not, it won’t hurt to add some watercress to a smoothie or salad. But soup is where it’s at. So comforting and delicious.
*As seen on The Tasting Table, Episode 3 – Heartwarming Soups
Watercress Coconut Soup
Ingredients
- 2 bunches watercress (stems removed)
- 1-2 potato(s) (peeled and chopped into chunks)
- 1 onion (quartered)
- 2 garlic cloves (chopped)
- 4 cups vegetable or chicken broth
- 1 tbsp curry powder
- 1 can coconut milk
- 1 inch ginger (skin peeled, chopped)
- salt and pepper (to taste)
- croutons or baked pita chips (for garnish (optional))
Instructions
- Wash the watercress and rinse several times. Remove as much of the stems as you can. It's okay to eat the stems but stems make the soup more bitter.
- In a large pot, saute onions and garlic for a few minutes. Add broth, potatoes, curry powder, ginger, salt and pepper. Bring to a boil, then reduce heat and simmer for about 15 minutes until the potatoes are soft.
- Add watercress and simmer another 5 minutes. Turn off the stove. After a few minutes, you can mix in the coconut milk.
- Using an immersion blender, blend the soup until smooth.
- Optional: Garnish with croutons or crumbled baked pita chips
Recipes will be posted on my blog, Dish With Judy, and Cathy will also be posting on her 
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