When the leaves are in season, in the spring and early summer, you may make a tasty and healthy soup out of wild watercress. Both A and C vitamins, as well as iron, iodine, and phosphorus, are abundant in watercress. Lung, throat, oesophageal, prostate, bladder, uterine, stomach, and intestinal cancers have all benefited from watercress as part of an integrative treatment plan. It has therapeutic use for:
Skin issues
colds, flu, and bronchitis in the winter
Weakness in the Liver or Kidneys
sinusitis
However, there are risks: watercress may give some individuals cystitis, and it shouldn’t be used medicinally by those with a weak stomach or who have acidity or heartburn. Kidney issues might occur with prolonged or excessive usage. Use during pregnancy is discouraged by several medical professionals. Liver fluke is often seen in water snails, and wild watercress flourishes in streams where these snails reside. In addition, bacterial infection is always a risk. For this reason, it is not recommended that you consume uncooked wild watercress. The risks are eliminated when the leaves are cooked for a brief time. The watercress has to grow in a stream that is uncontaminated by human or agricultural activity.
Soup with watercress requires watercress, which should be harvested from clean water regions by nipping off the tips of the plants. If they are uprooted, this resource will be lost for everyone. A generous handful each person should be gathered so that everyone may enjoy this refreshing springtime delight. To complete a soup for four, you’ll also need:
2 hefty russets
a large pat of butter, with a little of olive oil added to keep it from browning too quickly.
Chicken or veggie stock cube.
Single-serve salt and pepper grinder cream
The potatoes should be cubed and cooked gently in butter and oil until they begin to soften, as per the instructions.
Then, dissolve the broth cube in the boiling water. For 10 to 15 minutes, simmer.
3 Add the watercress, which has been coarsely chopped, and cook for 7 minutes, stirring regularly.
Toss in some double cream and blend until smooth. Sprinkle some salt and pepper on it.
To finish, sprinkle on some raw watercress blades and pepper that you’ve bought.
This healthy soup is comforting when heated, and it’s a nice change of pace when chilled for the summer. The peppery leaves of watercress, a member of the Nasturtium family, are well celebrated for their nutritional qualities. Vitamin E and a natural antibiotic are also present in addition to the high vitamin C and Beta-carotene levels. It’s occasionally used as an adjunctive treatment to hasten the body’s natural detoxification procedures.