Benefits: Anti-Inflammation + Metabolism + Cleansing
As the name would suggest, this soup is perfect to eat in the spring, just when your body is most naturally poised for cleansing. This soup, traditionally eaten in China as a springtime ritual, has natural detoxifying properties, mainly deriving from the watercress. Watercress has natural diuretic properties that help you release excess fluids, which often contain toxins and waste products. Of course, feel free to eat this soup for cleansing any time of year!
The use of watercress can be traced back over three millenia to the Persians, Greeks, and Romans and was used for everything from increasing strength to remedying stomach ailments. For weight loss, it is also a natural diuretic that helps alleviate a bloated sensation and excess water retention. Watercress has been linked to a reduction of DNA damage caused by free radicals and a reduction in blood triglycerides. As a member of the cabbage family, watercress boasts an incredible nutrient profile that includes vitamins A, B6, C, E, and K as well as calcium, iron, magnesium, zinc, and the potent flavoniod, quercetin, which serves as a natural anti-inflamitory. Don't underestimate these small, leafy greens the next time you hit the grocery store!
Recipe information
Yield
Serves 2
Ingredients
Preparation
Step 1
1. Combine all of the ingredients, except the salt, in a large pot and bring to a boil over medium-high heat. Reduce the heat to low, and simmer, covered, for 40 minutes, or until the vegetables are soft.
Step 2
2. Taste and season with salt, if desired. Serve the soup immediately. It is best served when freshly made—the therapeutic value decreases the longer the soup sits.
