I used to think that soups are reserved for winter months only. But my husband convinced me otherwise with some of his delicious spring soup flavors, like this gorgeous watercress soup that also happens to be gluten-free and vegan!
Plus, it’s green color means it would be ideal as part of a St Patrick’s Day dinner party menu, or served in mini cups for a dainty appetizer this Spring or Easter!
I don’t think my husband intended on actually making a gluten-free, vegan soup…but that’s the way the recipe is because of the wholesome and fresh ingredients he uses. Oh, and did I mention it’s also fat-free?!
It’s a pretty simple and super quick soup to make too, so he’s quite happy to whip up a batch for lunch any day! Lucky me! 😉
Spring is also a time to eat fresher produce, lighter meals and get back into a more cleaner eating habit for me. And this soup helps me do just that, without feeling like I’m having rabbit food…
Watercress is very low in calories, but contains phytonutrients like isothiocyanates and antioxidants with a plethora of disease-preventive properties. Gluconasturtiin, a glucosinolate compound providing the peppery flavor, is one of them, contained in the leaves and stems and providing phenethyl isothiocyanates, shown to inhibit carcinogens.
Vitamin K is by far the most prominent nutrient in watercress, with 312% of the daily recommended value. It forms and strengthens the bones and limits neuronal damage in the brain, which is helpful in treating Alzheimer’s disease. There’s also vitamin C, with 72% of the daily value, closely followed by vitamin A with 64%. Vitamin C provides top-notch infection-fighting power to stave off colds and flu, help maintain healthy connective tissue, and prevent iron deficiency. Vitamin A, also known as retinol, is essential for a properly functioning immune system and produces pigments in the retina of the eye, an absence of which can cause night blindness.
Manganese is a cofactor for the antioxidant enzyme superoxide dismutase, and calcium for strong bones and teeth come in high doses when you eat watercress. Antioxidant flavonoids like ß carotene, zeaxanthin, and lutein protect from lung and mouth cancers. B-complex vitamins include riboflavin, niacin, vitamin B6 (pyridoxine), thiamin, and pantothenic acid, all important for keeping your cellular metabolic functions at peak performance.
Wowsers, talk about super-food, right?! Gimme a bowl of watercress soup e-v-e-r-y day! 😍
Gluten-Free Vegan Watercress Spring Soup Recipe
* 2 large bunches of rinsed watercress
* 3 shallots
* 2 cloves of garlic
* 1 chicken stock cube (GF + Vegan version: Use vegan and gluten-free stock cubes)
* 1½ pints of water
* salt + pepper to taste
Directions:
1) Discard any watercress leaves that are yellow.
2) Coarsely chop the watercress and place in saucepan together with the other ingredients.
3) Bring to the boil and simmer vigorously for 25 minutes.
4) Take of the heat and let the pan cool for 5 minutes. Ladle mixture into a blender and blitz until smooth.
5) Season to taste. Serve immediately.
We love serving this bowl of soup alongside some bread (use gluten-free if preferred) topped with a dollop of natural yogurt (use soy or vegan if preferred) and some seeds for crunch. But it tastes just as great au naturel!
Check out more fun seasonal recipes and party nibbles here!
This post appeared first on Bird’s Party Blog
Hope you like the ideas and feel inspired to have a go! If you do, tag me on social media @BirdsParty so I can see and share your creativity! 😍
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