This soup is an incredible meal filled with all you need for heart health, bone and joint health, digestive health, as well as balancing your blood sugars, boosting your mood and improving your immunity. How's that for a powerhouse food! It's ideal for that in-between winter/spring/summer when the days are uncertain but you still need to eat. 

Pair it with some healthy, wholewheat or Ezekiel bread for a more filling meal. 

Serves 2

Mise en place

Chop the onion or leek. Peel and chop the potato and remove the larger stems of the watercress

Method

Melt the butter in a saucepan, add the onion or leek and sauté gently for a few minutes until they start to soften. 

Add the potato and watercress to cook over a low heat until the watercress has wilted. (low heat essential)

Add the stock and nutmeg and season well with salt and pepper. Bring to a simmer and cook for about 15 minutes until the potato is tender. 

Remove the pan from the heat and blitz the soup using a stick blender (or pour into a big blender) until smooth. 

To serve, swirl in a little bit of natural yoghurt. 

This recipe was adapted from The Midlife Kitchen