Watercress, like other leafy greens, contains magnesium, a mineral that helps to reduce cortisol levels and fights inflammation. Serve with a protein portion of your choice (see pages 152–3 of my book). The onions can be stored for up to 3 days in the fridge, or kept in the freezer for up to 3 months.
This warming leek and watercress soup is taken from my book ‘Eat Right, Lose Weight’ which helps you discover your metabolic type.
Serves 4 – All Metabolic Types (Di, I, C, De, T, O, S)
Ingredients
For the soup:
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2 tsp extra virgin olive oil
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400g leeks, sliced
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2 shallots, sliced
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1 stick of celery, sliced
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1 garlic clove, thinly sliced
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500ml vegetable stock
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200g watercress
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Salt and pepper
For the balsamic onions
(batch recipe):
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1 tbsp extra virgin olive oil
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500g white onion, sliced
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200ml balsamic vinegar
Method
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Heat the olive oil in a deep saucepan over a medium heat. Add theleeks, shallots, celery and garlic and toss to coat in the oil. Turnthe heat to low and cook for 10 minutes, stirring occasionally, untilthe vegetables are soft.
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Add the stock and cook for a further 20 minutes. Add the watercress and 200ml hot water
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Blend with a hand blender until smooth, adding extra water if needed. Add salt and
pepper to taste. -
To make the balsamic onions, heat the oil in a heavy-based saucepan and add the onions. Cook over a low heat for 45 minutes, stirring occasionally until the onions are soft and golden.
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Add the balsamic vinegar and cook for a further 15 minutes or until the onions have absorbed all the liquid. Serve the soup topped with a tablespoon of balsamic onions.
