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Light Watercress Soup
2026 June 12
Bring 1.5 litres of salted water to the boil. Add the soup greens or vegetable stock, along with the carrots and lemon leaf, and simmer for about 15 minutes until the carrots are tender. Remove the soup greens.
Add the watercress just before serving. Season to taste with sugar, salt and pepper. Ladle into warmed bowls and garnish with crème fraîche and parsley.
This light soup is particularly well suited to a spring weight-loss regime. A single lemongrass leaf (available from Asian shops) adds a special exotic touch.
Let your imagination run wild: use sorrel or fresh herbs of your choice instead of watercress. Garden cress makes this soup milder and sweeter.
From The Delicious Cuisine of Ayurveda – Eating with Body and Soul by Dr Ernst Schrott and Cynthia Nina Bolen.
Ingredients for 4 people
- 1 kg courgettes
- 650 ml hot water
- 2 pinches of grated nutmeg
- 1/2 tsp salt
- 1/2 tsp Vata-Churna
- 2–3 tbsp sweet cream
- 1 tbsp ghee
- 1/2 tsp ground black pepper
- 1 bunch of fresh basil
