Watercress is a spring-time perrenial green leafy and member of the brassica (cabbage) family. It has a mildly spicy flavor and is a great mix-in to spring time salads! When the flavor is a little too strong for those first-timer tastebuds- a simple and nourishing soup is a great way to tone down the spice and tang of Watercress.
- Watercress contains significant amounts of iron, calcium and folic acid, in addition to vitamin C.
- Many benefits from eating watercress are claimed, such as that it acts as a stimulant, a source of phytochemicals and antioxidants, a diuretic, an expectorant, and a digestive aid.
- It also appears to have antiangiogenic cancer-suppressing properties; it is widely believed to help defend against lung cancer.
- A 2010 study conducted by the University of Southampton found that consumption of watercress may also inhibit the growth of breast cancer.
- High iodine content- watercress has a strengthening effect on the thyroid gland and can be beneficial for those with thyroid disorders. [source]
Ingredients for Warm Watercress Soup:
- 1 small onion
- Butter or Ghee for sauteeing
- 1/2 cup water
- 1 big sprig dill
- 1 potato, sliced (for a thicker consistency, but you could sub out for another onion if you are on GAPS.)
- 17 fl oz homemade chicken broth or stock
- 1 bunch organic watercress, chopped
- 2 pastured egg yolks
- 8 fl oz grassfed cream
- Real Sea Salt
- Grassfed sour cream or cheese for topping