WATERCRESS, LEEK & CO­CONUT SOUP

Homes+ (Australia) - - EASY FOOD -

Watercress has been shown to re­duce DNA dam­age in white blood cells and pos­i­tively al­ter blood an­tiox­i­dant con­cen­tra­tions.

1 ta­ble­spoon ex­tra vir­gin co­conut oil or 2 tea­spoons ghee 1 onion, diced 1 gar­lic clove, crushed 1 leek, white part only, finely sliced 1 medium turnip, peeled and diced 85g (2¾ cups) watercress, rinsed, plus ex­tra to serve 270ml tin ad­di­tive-free co­conut milk 375ml (1½ cups) veg­etable stock

Celtic sea salt and freshly cracked black pep­per, to taste

STEP 1 Melt the oil or ghee in a medium saucepan over medium heat. Add the onion and gar­lic; cook, stir­ring fre­quently, for 3-4 min­utes or un­til trans­par­ent. Add the leek, turnip, watercress, co­conut milk and stock; bring to the boil. Re­duce the heat to low; sim­mer, cov­ered, for 20 min­utes.

STEP 2 Re­move from the heat and al­low to cool slightly, then purée in a food pro­ces­sor or blender un­til smooth. Add salt to taste, re­heat if nec­es­sary, then grind over black pep­per, gar­nish with ex­tra watercress and serve.

SERVES 2 PREP 10 MIN­UTES COOK 30 MIN­UTES $5 PER SERVE

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