WATERCRESS, LEEK & COCONUT SOUP
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