Makes 6 cups
This delicious soup makes it easy for you to access all the health benefits of watercress. Watercress is typically carried by Whole Foods, Trader Joe’s, and many grocery stores. If not available, substitute arugula. If you can’t find celeriac, cauliflower works just fine.
4 cups bone broth (for homemade, see here)
½ large head cauliflower, cut into large stalks and florets
1 (2-inch) piece fresh ginger, peeled and chopped
1 bunch leeks, cleaned and sliced
1 daikon radish, roughly chopped
1 to 2 teaspoons sea salt, to taste
1 Radical Lemon Cube (here)
1 large bunch watercress, roughly chopped
Optional: Add ½ to 1 teaspoon miso to each warm bowl of soup
Bring the broth to a simmer in a saucepan. Add the cauliflower, ginger, leeks, and daikon. Add enough water to the pot to just submerge the vegetables. Simmer for 20 minutes, or until the veggies are tender.
Using an immersion blender, blend until creamy. If too thick, you can always add a bit more water. Stir in the salt, lemon cube, watercress, and miso, if using. Simmer for 5 minutes, then blend again with your immersion blender.
Serve in a mug or bowl.
Freezes well.