WATERCRESS, LEEK AND COCONUT SOUP

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SERVES 2

Watercress has been shown to reduce DNA damage in white blood cells and positively alter blood antioxidant concentrations, making it a wonderful medicinal plant to decrease inflammation and detoxify your entire body. Enjoy its fresh, earthy taste in this well-balanced, creamy blend.

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 (3 oz/2 ¾ cups) watercress, rinsed, plus extra to serve

270 ml (9½ fl oz) tin additive-free coconut milk

375 ml (13 fl oz/1½ cups) Vegetable Stock

Celtic sea salt and freshly cracked black pepper, to taste

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

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.