Watercress Soup

Dr. Ingrid Maes Recipes Leave a Comment


2 bunches of chopped watercress, remove stems as much as possible
1 stalk of chopped leek
1 chopped onion
2 tbsp extra virgin Olive oil
2 vegetable Bouillon cubes ( Rapunzel vegan vegetable bouillon cubes )
8 cups of water
Celtic sea salt and pepper to taste
2 minced garlic cloves

Soup preparation:

  • Sauté the onion and leek in some olive oil until translucent, add the chopped up watercress, 8cups of water and 2 bouillon cubes.
  • Season with celtic salt and pepper and simmer for 30 min.
  • Blend soup in blender or with hand mixer.
  • Add minced garlic.


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About the Author

Dr. Ingrid Maes

Dr. Ingrid Maes specializes in gentle chiropractic care and creating a lifestyle that promotes your best health. As a doctor of chiropractic and certified acupuncturist, Ingrid is skilled at identifying the root cause of imbalance and creating physical, nutritional and emotional balance in all systems of your body.

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