Did you know that here in Dorset, I’m very near to the Watercress Capital of the World? Yes, that’s my Tuesday Trivia for you today!
Although historically watercress is grown all around the UK, the vast majority of all UK watercress production now exists in the counties of Hampshire and Dorset.
So, because of this, I’m beyond fortunate to find a plethora of this ingredient, even in these times, and so I decided to turn it into this warming spiced soup inspired by my home county. And a little added spice from my travels!
Soup is one of my favourite dishes in the world and I find it so healing for GERD and Gastroparesis.
Even though the weather is heating up, I still find soup can work so beautifully in this season.
I’ve also designed this recipe so that it is vegan, dairy-free, gluten-free (just check your stock) and oil-free.
Here’s the process:
Spiced Watercress Soup for GERD and Gastroparesis (Vegan + Dairy Free + Gluten Free + Oil Free)
- 1 tsp Garam Masala
- 1 tsp Ginger
- 6 Cups Filtered Water
- 1 Vegetable Stock
- 2 Potatoes (peeled and diced)
- 140g Watercress
- 1 tbsp Lemon Juice
- In a large saucepan, lightly saute the garam masala and ginger together until fragrant. This should only take about 1 minute as you don't want the spices to burn.
- Place the water and the vegetable stock into the saucepan and bring to the boil.
- Add the potato and cover with saucepan with a lid and simmer for 10 minutes.
- Add the watercress and cook for a further 3 to 4 minutes.
- Remove from the heat and allow to cool.
- Add the lemon juice if desired. If not, transfer the mixture to a blender or like me, use a hand blender until the soup is smooth.
- Serve with a sprig of watercress to serve with bread or accompaniment of choice.
Spring for me is a time for re-emerging. Through our food, this can be complemented with dishes full of fresh, wholesome ingredients with the lushness and green offerings of the season.
As opposed to the gorgeously long, slow cooking of hearty stews of autumn and winter, it’s lovely to utilise these lighter methods of cooking that you’ll find in this soup. And just a quick 30 minutes make.
Watercress is highly alkalising and rich in calcium. It has a natural pungent flavour that I have accented with aromatic spices inspired by my travels.
For this soup, I’m using Garam masala, that is a blend of ground spices used extensively in India.
The spices for garam masala are usually toasted to bring out more flavour and aroma, and then ground.
The word “masala” simply means “spices,” and “garam” means “hot.” For this blend, I used black pepper, cardamom, cumin, clove, cinnamon and a pinch of carob. Carob is something I picked up on my travels in the Holy Land and it compliments these spices beautifully (I’ll be doing more recipes with this soon!).
I truly think this soup is perfect for a spring day that’s light, fragrant and great for those who suffer from acid reflux, GERD and Gastroparesis. Watercress is one of the healthiest foods in the world and it’s so healing for me.
I really hope you love making this spiced watercress soup and reap the benefits of the season.
If you enjoyed this post, I think you’ll also love my spring Courgette Soup inspired by my travels in Glastonbury.
Who adores watercress just as much as me? How will you have yours? For more recipes be sure to check back here and I’m always up for requests!