About this recipe
Both Watercress and Cauliflower are cruciferous vegetables rich in isothiocyanates with incredible health benefits that range from anticancer properties to preventing osteoporosis as well as potentially reducing allergy symptoms. The garlic adds sweetness to the soup and cuts through the bitterness of watercress.
250g Cauliflower thinly chopped
500mls boiling water
2 cloves Garlic finely chopped
2 stalks Spring Onion finely chopped
2 tbsp Extra Virgin Olive Oil
150g Watercress roughly chopped
BOIL thinly chopped cauliflower in well seasoned water until soft and a bit mushy.
SAUTÉ garlic and spring onion for 2 mins until browned in a large saucepan with olive oil on medium heat.
ADD a large bunch of watercress until wilted (only takes about 60secs).
ADD the cauliflower and water to the saucepan mix through.
BLITZ all ingredients in a food processor until smooth or with a stick blender in the pan.
You’ll be left with a vibrant soup.
DRIZZLE with Extra Virgin Olive to finish.