Where did this recipe come from? This is a tiny cutting from a newspaper (and forgive me for despite searching I have no idea which newspaper it came from)…it is one inch by four inches of yellowed paper…incredibly easy to misplace. I have long felt I should make sure I produce a post memorializing it, just in case I ever do lose the little scrap of paper that I have somehow preserved for some years!
Why do I love this soup so much? Well as you can see from the photo directly below – very few ingredients are needed and no additional seasoning to make up an extremely tasty soup, which is likely full of all sorts of anti-oxidants and good things due to the large amount of watercress that goes into it. It is so simply, and yet so tasty. I feel as if I am on a detox when I have this soup, but it still packs a mighty punch of flavour.
- 1tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, finely chopped
- 3 bunches watercress with stalks
- 1 litre vegetable stock
- 200ml live natural yoghurt (optional – I have never bothered adding the yoghurt)
Heat the oil in a large saucepan and saute the onion gently until soft. Add the garlic and continue to cook for two minutes.
Add the watercress and continue to cook gently until it wilts. Add the stock and simmer for ten minutes.
Transfer to a blender or food processor and whizz until smooth. Serve hot or cold (I have never tried it cold!) with a swirl of yoghurt in each bowl (I have never bothered with the yoghurt either!)