Watercress, Nasturtium officinale is a fast growing plant.
It tastes peppery. It has a taste reminiscent of other herbs such as wasabi and mustard. After cooking, its sharpness decreases and a flavor of vegetables remains, which leaves flavor to the soups.
Large-leaved mature watercress leaves are more bitter, it is always better to use the smaller ones.
Arugula is probably the closest match you will find for watercress.
Although it is common to use watercress in soups, it can be used on salads, pastas, and pizza.
Watercress Kale Soup Recipe
1 large white onion
2 tablespoons of olive oil
2 cups of kale leaves (also spinach or lambs quarter leaves)
3 cups of watercress
2 cups of vegetable broth
2-3 tablespoons of oat cream
A pinch nutmeg
Salt and pepper to taste
To serve lemon juice.
1.First, wash the watercress and kale leaves thoroughly and dry them. Chop the white onion. White onion is sweeter than yellow onion and is much more suitable for soup.
2.Saute the chopped onion in half olive oil, then add watercress and kale and continue sautéing for only a few minutes. Add the vegetable stock. Cook for 2 minutes after boiling and immediately remove from fire, add ice cubes to cool. This will immediately stop cooking and preserve soup color and nutrients.
3.Pour into your blender, chopped garlic, salt, pepper, oatmeal cream or add vegan cream fraiche if available, mix until you reach the desired texture.
4.Gently heat it, transferring it back into the pot. Serve in bowls.
I also sprinkled matcha powder with tea strainer on it, it provides a very nice look in green soups.
I finished it with baby mallow leaves and edible marigold flower petals.