A confort soup, with zucchini instead of potatoes thus starch free, very tasty with the characteristic flavors of watercress and turmeric. A very tasty and healthy dish.
Unfortunately, it becomes very common to have someone among our relatives touched by cancer. So if the food we eat can help, there’s no hesitation to have! Among super foods, turmeric is one that can be used in so many preparations such as soups as here, meat stew, roasted vegetables, salad dressing…
Information on turmeric
Turmeric belongs to the ginger family. The root is ground into powder. Marco Polo described turmeric as “a fruit looking like saffron and almost as useful as saffron”. Turmeric was first used in Europe as a substitute for saffron then for its own properties, its delicately musky fragrance and its deep orange-yellow, almost ochre color.
Among the benefits of turmeric: it contains curcuminoids, a very powerful antioxidant helping to prevent cancer and contributes to its treatment. Turmeric also helps to fight stomach ulcers, helps the nervous system function properly (thus preventing Alzheimer’s disease), reduces cardiovascular diseases risks, stimulates the immune system. It is also an anti-inflammatory and anti-coagulant… I hope you’ve understood my point. I won’t describe each benefits of turmeric but the one thing that is for sure, if you like its taste, don’t hesitate!
Watercress have a nice peppery taste and is rich in vitamins A, B9, C and manganese. It is also a source of calcium and iron.
The tip of the recipe:
Have you seen this bright green color? I have a secret and will explain you how to make the perfect watercress soup. It’s actually due to the combination of the turmeric orange – ochre color and my little trick: If you don’t want your watercress soup to become dark green or yucky (in French we literally say “goose poo”, you see the color I mean?), watercress leaves don’t have to cook long. The soup is cooked with watercress stems, allowing the preparation to get the tasty peppery flavor of watercress. Then at the very last moment, just before mixing, leaves are thrown in the soup and the soup is immediately mixed.
Preparation time: 10 min
Cooking rime: 20 min
Quantity: 4 shares
Specific equipment: blender
1 bunch watercress
1 large onion
1 large firm zucchini
1 clove of garlic
1 teaspoon of turmeric
Salt and freshly ground pepper
2 tablespoons olive oil
Sauté onion and zucchini in olive oil, add watercress stems and turmeric, cook in boiling water. Add watercress leaves at the very end and mix.
Start by peeling onion, garlic and zucchini and mince them. Heat olive oil in a large saucepan and sauté onion, garlic and zucchini for about 5 minutes.
Meanwhile, rinse watercress and roughly cut off the upper large leaves from stems.
When the onions are translucent, add turmeric, watercress stems and 750 ml water (ideally hot, the cooking time will be faster). Salt and pepper. Let it simmer for about 15 minutes.
Only then, thus at the very last moment, add watercress leaves, stir and immediately mix with a blender.
Adjust the seasoning (and amount of water) if necessary.