Asparagus & Watercress Soup w Marjoram & Thyme
A beautiful, fragrant soup, and nice and light as well. No added fats, and as it's bursting with flavour, salt is optional. And although super quick to make, this soup has loads of character!
Watercress contains more iron than spinach, more calcium than milk and more vitamin C than oranges. It has a the highest amount of vitamin K, has anti cancer properties (through phenethyl isothiocyanates, honestly), and other disease preventing phytonutrients and antioxidants. Definitely worth making a soup of 😉
Watercress contains more iron than spinach, more calcium than milk and more vitamin C than oranges. It has a the highest amount of vitamin K, has anti cancer properties (through phenethyl isothiocyanates, honestly), and other disease preventing phytonutrients and antioxidants. Definitely worth making a soup of 😉
Cuisine: vegan, nutritarian
Recipe type: soup
Serves: 2
Prep time:
Total time:
You need
- 150gr cooked asparagus
- 1 cup of watercress, packed
- ½ liter vegetable stock (or ½ liter water + 1.5 tbsp vegetable stock powder, unsalted or salted)
- 1 packed tbsp of chopped fresh marjoram & thyme (mixed)
- pepper to taste
To do
- (if you want to cook the asparagus in the stock, use a little bit more water, as water will evaporate during boiling)
- bring stock to the boil, add asparagus, boil for a few minutes to heat asparagus
- add watercress and fresh herbs and blend the soup
- serve as entree (makes 2-3 portions) or as main (makes 1-2 portions) with salad, mushrooms or wholemeal bread on the side
