WATERCRESS SOUP

WATERCRESS SOUP

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INGREDIENTS:

Soup Ingredients:

1 tbsp olive oil

1/2 yellow onion

2 stalks celery

2 carrots

3 garlic cloves

2 yellow potatoes

1 small sweet potato

2 packages Petes Watercress

8 c vegetable stock

2 bay leaves

1 tbsp fresh thyme 

Generous sprinkle of both salt and pepper


Toppings:

Heavy whipping cream

Crutons

Seeds

Olive oil

Celery stems

Watercress

Thyme

Salt & pepper

1. Chop all vegetables into bite sixes pieces. 

2. Heat soup pot to high heat. Add olive oil, chopped yellow onion, celery, carrots and garlic. Season with a pinch of salt and pepper. Allow to cook for 3-5 mins until fragrant. 

3. Add chopped yellow and sweet potato to the pot, pour in vegetable stock, bay leaves, fresh thyme, more salt and pepper.

4. Allow to come to a boil, then cover and reduce heat to a roaring simmer for 20 mins- or until all veggies are tender. 

5. Cut off roots of the Watercress, and wash with cold water. 

6. Add washed Watercress to the simmering pot and allow to cook for 2 mins. 

7. Take off the heat and pour everything into a blender. 

8. Blend on high for 2 mins, until everything is blended together. 

9. At this point you can store in refrigerator and reheat when ready to serve. 

10. When ready to eat; ladle soup into individual bowls. Top off with a drizzle of heavy cream, olive oil, seeds, croutons and a pinch of salt and pepper. Enjoy!

CHICKEN POZOLE VERDE SOUP

CHICKEN POZOLE VERDE SOUP