A comfort 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 superfoods, 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 anti-inflammatory and anti-coagulant… I hope you’ve understood my point. I won’t describe each benefit of turmeric but the one thing that is for sure, if you like its taste, don’t hesitate!
Watercress has a nice peppery taste and is rich in vitamins A, B9, C, and manganese. It is also a source of calcium and iron. You can cook it in soup as here or for instance in substitute to basil to make pesto, I’ve posted a recipe on the blog, check it out!
The tip of the recipe
Have you seen this bright green color? I have a secret and will explain to 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 the watercress. Then at the very last moment, just before mixing, leaves are thrown in the soup and the soup is immediately mixed. Use the same trick for carrot top soup for example.
If you love soups as much as I do, as it’s a dish I cook very often, I have several soup recipes on the blog here. The iconic onion soup of course, and also pumpkin soup with pain d’épices gingerbread croutons or classic leek and potato soup.
Watercress Soup with Zucchini and Turmeric
- 1 bunch watercress
- 1 onion large
- 1 zucchini large & firm
- 1 clove garlic
- 1 teaspoon turmeric
- 2 tablespoons olive oil
- salt and freshly ground pepper
- 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.
Bon appétit !
Leave a reply