We are continuing our Spring reset theme with this fantastic watercress and pea soup recipe from the wonderful nutritionist Melanie Brown
I love soups; almost anything can go in them and for a Spring reset it’s got be green. Dark green leafy vegetables contain a multitude of fantastic nutrients to help fertility, like beta- carotene for good ovarian function, magnesium for hormone balancing and omega three fatty acids and natural vitamin E. And the green pigment chlorophyll is known for having huge health benefits; in traditional medicine it was known for its blood purifying properties.
The watercress in this soup is one of my all-time favourite vegetables; the strong peppery taste just reflects its fantastic nutritional properties and it has unique DNA repairing cancer protective compounds. And peas are rich in fibre and vitamin C and just make this soup richer and more filling. So, all things green are brilliant for our Spring reset.
WATERCRESS AND GREEN PEA SOUP
Serves two people
Ingredients
- 500ml of chicken stock; readymade, homemade or Knorr/Kallo Stock Pots, or exactly the same of vegetable stock if you are vegetarian or vegan
- A little organic butter and/or a tablespoon of extra virgin olive oil
- A medium sized red onion, or two large shallots, chopped
- About 250g watercress (equivalent to two bags of John Hurd’s organic watercress but any watercress will do) stalks and all, rinse well with cold water first.
- 250g organic frozen peas
- Crème fraiche or tahini or cashew cream if you are vegan
- Chopped chives to garnish
- Salt and black pepper to taste
Method
Fry the onion in the butter and/or oil until soft
Add the stock and bring it up to the boil.
Add the peas and when the water returns to boiling cook them for 5 minutes
Remove from the heat.
Drop in the watercress for approximately ten seconds.
Stir in organic crème fraiche or tahini or cashew cream and seasoning to taste, all will give it a nice creaminess but they are not strictly necessary.
Blend immediately and serve hot or chilled with a sprinkling of fresh chives.
You can put it in a Thermos flask and take it to work for lunch.
If you give this recipe a go, send us a photo of the finished soup on our social media pages, using the handle @IVFbabble on Facebook, Twitter and Instagram