Creamy Wild Watercress & Nettle Soup

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watercress nettles motherwort catmint-w

Wild watercress and nettles are sprouting in Wisconsin, and they are quite the culinary treat!

High in calcium, iron, vitamin c, beta-carotene, magnesium, potassium, zinc, copper, vitamin E, vitamin K, lutein, b vitamins, and many more, watercress is rich in potent antioxidants that help to fight cancer. It’s been found to help smokers or those exposed to secondhand smoke excrete the toxins found in cigarettes from their urine in just 3 days.  It’s also good for liver problems.

Stinging nettles are my go-to safe alternative to allergy drugs. They help hayfever and any type of allergies, supporting the immune system and anti-inflammatory response naturally, instead of just covering up symptoms like drugs. This mint can be used for prostate problems, PMS, asthma, bronchitis, sciatica, tendonitis, multiple sclerosis, gout, hives, kidney stones, sciatica, high blood pressure, & eczema. Just about one cup of this veggie will give you half the calcium you need for the day, with good amounts of magnesium, manganese, iron, b vitamins, vitamin k, beta carotene, and potassium.

Both greens are excellent for treating anemia, purifying the blood, and for arthritis.   Note: Be careful not to touch the nettles without gloves- they bite!

Ingredients:

2 cups MSG-free vegetable broth

2 tbsp extra-virgin olive oil or organic butter

1 small onion, roughly chopped

1 bunch of watercress

1 bunch of nettles

2 medium potatoes, peeled & chopped

2 tbsp finely chopped fresh chives

¼ cup organic whole plain yogurt, extra to garnish (eliminate to make vegan)

Sprinkle of chives to garnish

Himalayan salt & black pepper to taste

 

Directions:

Bring the broth to a boil, and add the potatoes. Meanwhile in a large saucepan, heat the butter/oil over medium heat. Add the nettles, watercress, and onions. Turn heat down a bit and cook until the onions are translucent. Once your potatoes are tender, add the cooked greens mixture to the pot and boil for a couple minutes. Place in your food processor or blender and puree until smooth. Add the yogurt, then season to taste with the salt & pepper. Ladle into bowls immediately and enjoy!

Megan M. Kerkhoff, CHC, AADP, CFH

http://www.aayushealth.com

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How to get your greens when it’s too cold for a salad

When you want a warm salad...

What to make for lunch? To complement my acupuncture treatments, I’ve adopted a special diet to balance my liver and kidneys. Dark leafy greens are extraordinarily iron & folate-rich, and help to transport nutrients. I normally would eat them in a salad, but my special diet requires less raw foods. So here is my creation for today- a whole head of Russian kale!
Ingredients:
A large bunch of kale, cut into ribbons
The juice of ¼ a fresh lemon
A tbsp of organic butter
A dash of sea salt
Freshly minced garlic (1/2 clove)
2 mushrooms, roughly chopped

Melt your butter in a frying pan on medium heat. Throw in the mushrooms; once they are fully cooked, combine the rest of the ingredients. I sautéed this for about 10 minutes. My husband was very impressed!