Green Soup with Ham
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 2 bunches watercress (approx 12 oz)
  • 3 tablespoons bacon grease, lard or other solid fat
  • 1 large onion, sliced
  • 2 stalks celery, sliced
  • 1 med-large rutabaga (1 lb), peeled and chopped
  • 3 cups chicken broth
  • 2 cups water
  • Generous pinch sea salt
  • Slices of ham or other protein (to serve; see text above)
  • Watercress sprigs (to serve)
Instructions
  1. Wash the watercress extremely well and reserve a handful to use as garnish.
  2. Melt the fat in a large saucepan and add the onion. Cook gently for 6-8 minutes until softened but not colored. Add the celery and give it a stir to incorporate. Next add the rutabaga and stir once again. Pour in the broth, bring the liquid up to a boil, put a lid on and then reduce down to a simmer. Cook for around 20-25 minutes, or until the rutabaga is tender. The exact timing will depend on the size of your rutabaga pieces.
  3. Add the watercress to the pan, turn the heat off and push down into the liquid. Leave the lid off, to preserve the color, and allow the leaves to wilt, a few minutes only.
  4. Transfer the soup to a blender and purée until smooth. You will need to do this in batches.
  5. Ladle into bowls and top with the ham and the reserved watercress garnish.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/green-soup-with-ham/