Watercress Spinach Soup Recipe

Watercress-Spinach Soup
From the Kitchen of Jane Burnier

The greens in this soup make it a great spring tonic! They key to the vibrancy is blending in the greens when they are raw.

3 onions, quartered
4 cloves garlic, chopped
1 tablespoon grass-fed butter
2 tablespoons olive oil
4 organic potatoes, peeled and roughly chopped
1 1/2 quarts chicken (bone) broth
1 cup raw watercress
1 cup raw spinach
Salt (unprocessed Himalayan or sea salt) and pepper to taste
1/4 cup organic heavy cream (optional)

In a stock or saucepan, melt butter and add the olive oil. Sauté onions and garlic in the butter/olive oil mixture until translucent. Add potatoes and chicken broth. Let simmer until potatoes are soft. Transfer to a blender and blend mixture with raw watercress and raw spinach. Place back in stock or saucepan. Add salt and pepper to taste. Add heavy cream (if desired) and heat through. Garnish with a drop of heavy cream and some watercress.

Jane Burnier is passionate about life, health and vitality. She is a life and health coach for people around the globe, sharing her knowledge to help you become the best you possible. Currently she represents Zennoa, a company that has developed products to help people heal on the DNA, RNA and mitochondria levels. Contact her at 970.759.1303.




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