This winter make this healthy watercress soup.
Preparations time + cooking times; 35 mins.
serve for 4
450 ml water
250 g peeled, cubed potatoes
200 g roughly chopped leek ( white and pale green parts only)
150 g washed, roughly chopped, watercress sprigs and leaves (with young stem)
10 g fresh parsley leaves
1 tbs level Thermomix vegetable stock or 1 vegetable stock cube
1/2 tsp level ground salt (I used himalayan salt)
1/4 tsp level ground white pepper
1/4 tsp level ground ginger (optional)
1 & 1/2 tbs cooking oil (I used macadamia oil)
250 ml full cream milk or 125 ml pouring (whipping) cream
Place leek into TM bowl. Chop for 3 seconds, speed 7.
Place oil into TM bowl, sauté leek for 4 minutes, speed 1, varoma.
place potato, water and stock into TM bowl. cover with MC, cook for
15 minutes, speed 1, reverse, 100 degree Celsius.
Place milk into TM bowl, cook for 2 minutes, speed 1, 100 degree celsius.
Place watercress, parsley,salt, ginger and pepper into TM bowl and cover with MC, puree soup for 40 seconds, speed 10.
Serve with warm or cold.
Hints & Tips;
Rinse throughly watercress, removing old leaves and thick stems. Then socked in salt water for at least 30 minutes for rid off any parasite eggs and worms that thrive in aquatic conditions. Rinse again with clean water.
Nutrition for watercress; http://au.ibtimes.com/articles/555446/20140612/u-s-scientists-name-watercress-veggie-highest.htm#.U8cb2lYdvoA