Watercress & Spinach Soup

Watercress is widely considered one of the most nutrient-dense plants. In this recipe, leeks are used in place of onions to give a more delicate and sweet flavour. This soup is packed with Vitamin K, a prominent nutrient in both leeks and watercress, which supports healthy bones, brain tissue repair and growth. The liquid base, chicken bone broth, is also incredibly healing. It contains gelatin and glycine, which protect the gut lining, skin and digestive tract.

Method:

1. Melt butter in a heavy large saucepan over medium heat. Add the leeks and potato; sauté until leeks are slightly softened but not brown, stirring often, for about 5 minutes.
   
   
2. Add the broth and bring to a boil. Reduce the heat, cover, and simmer until the vegetables are very tender - roughly 10 to 12 minutes.
   
   

3. Add the watercress and spinach; stir until wilted, this takes about 1 minute. Allow it to cool slightly.

4. Working with 1 cup at a time, puree the soup in a blender until smooth.

5. Transfer the soup to a large bowl. Stir in lemon juice; season with salt and pepper.

6. Chill until cold, about 2 hours. You can thin it with more broth if desired.

7. Ladle soup into bowls. Garnish the centre of each with hard-boiled eggs and small watercress sprigs.