Watercress is said to contain both antiviral and antibacterial properties that help reduce inflammation, including swelling. Packed with vitamin A, C & K, folic acid & iodine and makes a perfect quick soup. I love eating it raw, but some people find it too peppery, cooking it helps to reduce the peppery taste, while still enjoying all the benefits.
Apparently cooking it also increases the anti carcinogenic benefits.
Watercress is good to have when you have respiratory infections or breathing conditions as it can help open the airways, so I used to make this soup when my eldest had the dreaded asthma / chest infection combo, but also when my joints were inflamed.
Adding the butter beans increases the protein content and makes it a more substantial meal. It also works without but I’d add more watercress if you opt out of the beans.
2 Sticks of Celery
1 – 2 Garlic Cloves
1 Litre of Bone Broth or Stock of Choice
1/2 Can of Butter Beans
1 Large Bunch of Fresh Watercress
- Chopped up the celery and leaks, S&P and sweat in a large pan till soft.
- Add the garlic, and cook for another minute
- Pour in the stock and boil.
- Turn the heat down and add the butter beans and watercress, simmer for 3-4 minutes.
- Whizz it all up with a stick blender.
I an not a nutritionist , just a Mum, Pilates & Health coach, trying to find healthier alternative for my family and clients. Please enjoy my recipes but know that I am unable to accept any liability for your health, or your safety while cooking. My recipes are intended to nudge people in the right direction, and encourage less packet buying and more real food eating.
If you enjoy them can find more blogs & recipes on my website www.sammiemcfarland.co.uk
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