Watercress & Spinach Soup
A fantastic recipe from Marlene Watson-Tara. Marlene's work focuses on food, nutrition and the effect it has on our bodies and our planet.
- 1 large onion, peeled and chopped
- 1 banana shallot, peeled and chopped
- 2 garlic cloves, peeled
- 1 tsp Seaweed Agogo Kombu
- 1 large baking potatoe, peeled and sliced
- 1 umami instant stock sachet
- 3 cups warm water
- 2 cups watercress, packed tight
- 2 cups spinach, packed tight
- 1 heaped tbsp sweet white miso
Dissolve the umami stock in the water and set aside. Warm a splash or two of water in a heavy-based soup pot and saute the onion and garlic with the Seaweed Agogo Kombu until softened. Add the potatoes and stock to the onion mixture. Place the lid on the pot and simmer for 15 minutes or until the potatoes are tender. Add the watercress and spinach, stir and let simmer for a few minutes until the greens have wilted. Remove from the heat, transfer the contents to a food processor or blender and blend until smooth. Adjust consistency if the soup is too thick. Stir in the sweet white miso and serve.
Note: Two of the healthiest foods in the world, watercress and kombu are combined in this vibrant soup. Eat your greens and rich mineral sources from the sea found in kombu to limit oxidative stress following a strenuous exercise regime. Everyone can get lifespan benefits by adding both of these powerhouse nutrient foods to their daily diet.