“The use of watercress can be traced back over three millennia to the Persians, Greeks, and Romans and was used for everything from increasing strength to remedying stomach ailments. For weight loss, it is also a natural diuretic that helps alleviate a bloated sensation and excess water retention. Watercress has been linked to a reduction of DNA damage caused by free radicals and a reduction in blood triglycerides. As a member of the cabbage family, watercress boasts an incredible nutrient profile that includes vitamins A, B6, C, E, and K as well as calcium, iron, magnesium, zinc, and the potent flavonoid, quercetin, which serves as a natural anti-inflammatory. Don’t underestimate these small, leafy greens the next time you hit the grocery store!”
From Dr. Mao’s Secrets of Longevity Cookbook: Eat to Thrive, Live Long, and Be Healthy by Dr. Mao Shing Ni. Text copyright © 2012
- 1 turnip, cut into thin 1-inch strips
- 2 stalks celery, cut into thin 1-inch strips
- 1 carrot, cut into thin 1-inch strips
- 1 spring onion, cut into thin 1-inch strips
- 1/2 lb watercress
- 3 quarter-size slices of fresh ginger, peeled and cut crosswise into very thin strips
- 1/4 lb extra-firm tofu, cut into 1-inch cubes
- 2 cups vegetable stock
- 2 cups water
1. Combine all of the ingredients, except the salt, in a large pot and bring to a boil over medium-high heat. Reduce the heat to low, and simmer, covered, for 40 minutes, or until the vegetables are soft.
2. Taste and season with salt, if desired. Serve the soup immediately. It is best served when freshly made—the therapeutic value decreases the longer the soup sits.
Adapted from a recipe on www.epicurious.com