Diagnosed with hypothyroidism in 2006, I make every effort to incorporate thyroid-nourishing foods into my diet.
While I enjoy or can tolerate eating most of the iodine-rich foods, I struggle with watercress. Its pungency doesn't sit well with my fussy taste buds.
While stocking up on spinach and parsley last week, I noticed the watercress. On a whim, I picked up one of the bunches and some sweet potatoes. I experimented and came up with the following recipe.
1 onion, chopped
2 cloves of garlic, chopped
2 tablespoons of butter
2 sweet potatoes, chopped
4 cups of chicken/vegetable stock
1.5 cups of watercress
1/4 cup of parsley
1 tablespoon of lemon juice
Salt and pepper (to taste)
Hemp hearts (optional)
1. Heat the butter in a large pot over medium-high heat. Sauté the onions and garlic until soft.
2. Add the sweet potatoes and stock. Bring to a boil, then reduce to a simmer.
3. Simmer for 15 minutes or until the sweet potatoes are tender.
4. Add the watercress and parsley. Stir and let the mixture simmer for about one minute or until the greens have wilted.
5. Remove from heat and purée the soup in batches using a hand or immersion blender.
6. Add the lemon juice and salt and pepper (to taste).
7. Sprinkle hemp hearts into the individual bowls.
Makes 4 servings, about one cup each.