Fall is here!
With these season changes several things happen: I do not know how to dress (one minute it’s cold, the next it’s warm like Summer), my hair starts to fall – bummer – and invariably someone gets cold…
So, that’s why I made this soup as soon as I found the recipe. But let’s take a few steps back because the context is worth explaining…
The Doctor’s Kitchen
For all those who think that healthy eating – and internet – is a girl’s thing, I have here proof of the contrary:
Hi! My name’s Rupy Aujla, I’m an NHS doctor with a specialty in General Practice and I love creating healthy recipes using ingredients that may have health benefits!
That’s right … Rupy is a doctor living in England who, in addition to his normal work at the National Health Service, is also dedicated to sharing knowledge about what healthy food is, including recipes. Thank you, Doctor!
A Soup That Reinforces The Immune System
According to Rupy:
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 reducing allergy symptoms.
Which means, both cauliflower and watercress are hugely healthy… Fantastic!
As usual, I changed the original recipe … But just slightly: I simply used more cauliflower, swapped the spring onions for one onion and added the lemon juice, which is because it balances the cauliflower’s sweet flavor. I also changed the method a little, so to have only one pot to wash.
for 6 servings
- 1 medium cauliflower (700-800 grams)
- 1 watercress bunch (150-200 grams; or a pre-washed watercress package)
- 2 garlic cloves, peeled
- 1 white onion, sliced
- Juice of half a lemon
- 750 ml of boiling water
- Thoroughly wash and cut the cauliflower into small pieces.
- Thoroughly wash the watercress and cut its stiffer stems out (if you use a pre-washed watercress package this step is dispensable).
- Cook the onion with two tablespoons of water and cover it. Let it sweat a little over medium heat, for 3 minutes. Add the garlic and mix. Leave the pot on the stove, covered, for 2 more minutes.
- Add the cauliflower and the hot water. Increase the heat until brought to a boil. Reduce the heat (you want it to simmer) and partially cover the pot. Let it cook for 10 minutes.
- Add the watercress and let it all cook for 5 more minutes.
- Season with salt and pepper.
- Blend the soup with the stick blender (or another method you prefer). Add the lemon juice.
- Taste and adjust the seasoning. I normally use very little salt.