Ginger-Watercress Soup
You will need:
- 2 cups chopped watercress leaves
- 1 tbsp grated ginger root
- 1 1/2 cups vegetable stock
- 1/2 cup plain organic rice milk
- Rock salt to taste
- 1/8 tsp fresh ground black pepper
- 1 tbsp ghee
- 1 tsp chopped fresh mint
Heat the ghee in a pot.
Add the watercress and stir to wilt.
Add the vegetable stock and bring to a boil.
Turn down heat, add the ginger, and simmer covered for about 5-6 minutes. Add salt and pepper and turn off heat.
Blend the soup to a smooth puree in a blender.
Return the soup to the stove, add the rice milk, and heat through again without letting it boil.
Garnish with the chopped mint and serve immediately.
(Serves 1)
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