Eat your Cress!

Watercress is a small plant with delicate leaves that looks rather unassuming – possibly why it is regularly left off the super food lists despite being grown for centuries and being one of the most mineral-rich nutritionally dense greens you can eat. Best of all it is cheap and long lasting. More delicate than rocket and spinach and certainly juicier than kale,  it can be added to any salad or soup or even gently panfried. Pick the more delicate stems from the main ones and place into a container filled with water. Cover and store in the fridge.

Here is a quick run down of the health benefits of watercress and enough reasons why you should pop it in your basket each week:

– Boosts immunity, preventing cancer, and providing thyroid support.

– A member of Brassicaceae family it has a high content of vitamins and minerals and antioxidant properties

– Contains more vitamin C than an orange, more calcium than milk, more iron than spinach, and more folate than bananas.

– Contains vitamin Avitamin B6vitamin B12, iron, magnesium, calcium, and phosphorus


Simple Winter Watercress Soup Recipe:

You will need:
  • 2 potatoes
  • 2 onions
  • 2 cloves of garlic
  • olive oil
  • 400 ml organic vegetable stock
  • 3 bunches of watercress


How to make:
  1. Peel and roughly chop the potatoes, onions and garlic.
  2. In a large saucepan, heat a little olive oil, then sauté the potato, onion and garlic until the onions are soft and translucent.
  3. Add the stock and simmer until the potato is soft. Chop and add the watercress and cook for a further 3 to 4 minutes.
  4. Using a hand blender, blitz the soup until smooth.
  5. Serve with a scattering of micro-herbs and a spoonful of cooked brown rice.


Images by Samantha Mackie.

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