WILD WATERCRESS SOUP (Nasturtium Officinale) by Simon Mitchell
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WILD WATERCRESS SOUP (Nasturtium Officinale) by Simon Mitchell
Watercress can sometimes be found in the wild. In addition to containing high vitamin C content and antioxidant Beta-carotene, it contains vitamin E and is a natural antibiotic. It is sometimes used in complementary medicine to speed up the body`s detoxification processes.
Watercress is rich in Vitamins A and C, iron, iodine and phosphorus. It can be used in the treatment of: skin problems bronchitis winter colds or flu liver or kidney fatigue sinusitis Watercress has been used as part of a holistic response to cancer of the lungs, larynx, esophagus, prostate, bladder, uterus, stomach and intestines.
DANGERS: Watercress may cause cystitis in some people and its medicinal use is not advised for those who have a delicate stomach or suffer from acidosis or heartburn. Excessive or prolonged use can lead to kidney problems. Some doctors advise against its use during pregnancy.
Wild watercress often grows in streams inhabited by water snails which carry liver fluke. There is also the possibility of bacterial infection. Eating wild watercress in a raw state is not advised for this reason. Cooking the leaves for a short period removes the dangers.
Also make sure that the watercourse feeding the stream in which the wild watercress grows is free from industrial or agricultural pollution.
INGREDIENTS: Pick the watercress from clean water areas by pinching out the tops of the plants. Uprooting them will destroy this resource for everyone. Gather a good handful for each person who will be sharing this delicious spring treat. Other ingredients for a soup for 4 people are:
2 large potatoes generous knob of butter dash of olive oil (to prevent butter burning) stock cube (chicken or vegetable) salt and freshly ground pepper single cream
1. Peel and cube the potatoes and cook them gently in the oil and butter until they are starting to soften. 2. Add boiling water and dissolve the stock cube. Simmer for 10-15 minutes. 3. Coarsely chop the watercress and add to the mix for about 7 minutes, stirring occasionally. 4. Liquidise and add in some single cream to taste. Salt and pepper to taste. 5. Use some purchased raw watercress leaves and pepper to garnish.
This nutritious soup is warming when hot and a refreshing summer soup when served cold. Watercress is part of the Nasturtium family whose peppery leaves are well known for their nutraceutical value.
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