What works for Liz Hurley…

Works for us too!

Liz Hurley swears by it and the ancient Romans ate it to prevent baldness. We're talking about… watercress. With seven vitamins, eight minerals, and compounds like beta-carotene and lutein, watercress can truly be called a superfood. The nice thing about watercress soup is that it's easy to make and has a savory, peppery bite. And right now, watercress is available everywhere in the store. The real extremist makes a big pot of soup and eats nothing else for the next few days for maximum results. But as lunch, as a starter with a light meal, or even as an anti-hangover breakfast, you're doing your poor body a great favor with watercress.

Watercress soup

200 grams of watercress, washed and trimmed of roots and hard pieces
1 jar of organic chicken stock (diluted with water to 1 liter of liquid)
200 ml Greek yogurt
1 shallot, chopped
pepper
salt
1 organic lime, zest
3 spring onions, sliced into rings
flaxseed

In a large pot, bring the chicken stock and water to a boil. The truly repentant sinner naturally makes their own chicken broth, and from an organic chicken at that. In that case, you'll need 1 liter of it as well. Please do not use ready-made stock cubes. These have a high salt content, are made from unhappy chickens, and do not make your soup tastier or healthier. Vegetarians can replace the chicken stock with 1 liter of vegetable broth.

Wash the watercress and remove the little roots and hard bits. Chop the shallot. Scrub the lime well and zest some of the peel. Keep the lime zest in a piece of tightly wrapped plastic wrap. You really need an organic lime because it hasn't been treated with an inedible wax layer or sprayed with pesticides. Squeeze the lime. Warm the yogurt in a separate saucepan. Lukewarm to warm is fine, not hot, so do not let the yogurt boil! Too cold yogurt will curdle immediately in the soup.

Now you're going to assemble the soup. Sauté the shallot in a large frying pan, pour in the broth, and then add the watercress. Let it cook for just a moment, at most 3 minutes. The shorter you cook the soup, the better the nutritional value remains intact. Remove the pot from the heat. Stir in the warm yogurt and lime juice. Then puree the soup with an immersion blender. Season the soup with pepper and salt if necessary, but usually, the stock or broth is salty enough. And remember: salt will make you retain water.

Ladle the soup into bowls. Garnish with lime zest, spring onion, and flaxseed.

Source image: Pinterest