Watercress and wild garlic soup
This is a such a super quick and easy soup that is spring in a bowl. Wild garlic grows in March and April in shady, woody and wet environments. The smell will probably hit you before you see it. If you are in doubt rub the leaves between your fingers. If you don’t smell garlic then leave well alone.
ingredients
serves 2
1 large sweet potato
400ml stock (chicken or vegetable)
200ml coconut milk
100g watercress
large handful of wild garlic
1 poached egg, optional
method
cook time: 15 mins
Peel the sweet potato and then cut into thin slices.
Place the sweet potato in a saucepan along with the stock and cook over a gentle heat for 8-10 minutes until the sweet potato is cooked. Cooking time will depend on how thinly you sliced the potatoes.
Place the potatoes, stock, coconut milk, watercress and wild garlic in a high speed blender until smooth.
This makes a delicious spring starter - but if you are having as a main meal then add a poached egg to the soup.
Season and serve.
the health boost tip
Watercress is a power house of goodness and is packed with vitamin C, iron, folate and calcium. The chlorophyll in watercress contains enzymes that help with nutrient absorption so great for digestive health as well as the more well-known liver support.
