Name: Shiitake Watercress Soup
Yield: 4
Ingredients: 2 large leeks, white and pale green parts only, washed thoroughly and cut into 1/2 inch slices; 3 medium carrots, peeled and chopped; 3 cloves garlic, chopped; 3 cups shiitake mushrooms, sliced; 6 cups low-sodium or no-salt-added vegetable broth; 3 cups cooked white beans or 2 (15 ounce) cans low-sodium or no-salt-added, drained; 5 cups watercress, large stems removed; 1 teaspoon Herbes de Provence or a no-salt seasoning blend, adjusted to taste; black pepper, to taste

Serves

Ingredients

2 large leeks, white and pale green parts only, washed thoroughly and cut into 1/2 inch slices

3 medium carrots, peeled and chopped

3 cloves garlic, chopped

3 cups shiitake mushrooms, sliced

6 cups low-sodium or no-salt-added vegetable broth

3 cups cooked white beans or 2 (15 ounce) cans low-sodium or no-salt-added, drained

5 cups watercress, large stems removed

1 teaspoon Herbes de Provence or a no-salt seasoning blend, adjusted to taste

black pepper, to taste

Instructions

Heat 1/8 cup water in a soup pot. Add leeks, carrot and garlic and water saute until tender, about 3 minutes. Add mushrooms and cook an additional 3 minutes or until mushroom juices are released. Add vegetable broth, beans, watercress and Herbes de Provence and simmer for 15 minutes.

Ladle half of the soup into a food processor or high-powered blender and puree until smooth. Return to pot. Season with pepper.

Non-vegan option: Four ounces of organic chicken, wild salmon or other lower-mercury fish can be added to the soup and then pulled out when cooked and shredded or chopped and stirred back into soup.

Nutrition Facts

Calories 253, Protein 17 g, Carbohydrates 48 g, Sugars 6 g, Total Fat 1 g, Saturated Fat 0.2 g, Cholesterol 0 mg, Sodium 83 mg, Fiber 12.3 g, Beta-Carotene 5054 ug, Vitamin C 28 mg, Calcium 237 mg, Iron 6.6 mg, Folate 160 ug, Magnesium 122 mg, Potassium 1302 mg, Zinc 2.4 mg, Selenium 7.8 ug

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Shiitake Watercress Soup