I really like watercress, consuming as much in salads and soups, so I decided to revisit it. I made this soup with the central stem of a cauliflower, added zucchini and beans. The choices were made with the intention of making a soup rich in iron, selenium, fiber and vitamin C, so important to keep our defenses strong, but always without sacrificing neither taste nor appearance.
Ingredients:
- 150 g watercress
- 1 medium onion
- 3 garlic cloves
- 1 zucchini
- 100 g cauliflower
- 500 g of cooked white beans
- Salt to taste
- 10 ml extra virgin olive oil
- Remove the thicker stem and place the watercress leaves and thinner stalks in a saucepan with a little salt water and cook until tender book of the cooking water and leaves to add to the soup.
- Peel the onion, the garlic cloves zucchini (only would like to keep the basis of clear soup) and cut them into pieces in order to cook faster and be easier to blend.
- Place the chopped vegetables in a saucepan and cover with enough water so they do not touch the bottom. Cook until softened.
- Add salt to taste and the olive oil. Blend to form a creamy soup base. Taste and correct the seasoning if necessary.
- Mix the watercress and water with the soup base.