Name: Spring Soup
Yield: Serves 2
Ingredients: 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 scallion, cut into thin 1-inch strips; 1/2 pound watercress; 3 quarter-size slices of fresh ginger, peeled and cut crosswise into very thin strips; 1 cooked chicken breast or 1/4 pound extra-firm tofu, cut into 1-inch cubes; 2 cups chicken or vegetable stock; 2 cups water; Salt

Benefits: Anti-Inflammation + Metabolism + Cleansing

As the name would suggest, this soup is perfect to eat in the spring, just when your body is most naturally poised for cleansing. This soup, traditionally eaten in China as a springtime ritual, has natural detoxifying properties, mainly deriving from the watercress. Watercress has natural diuretic properties that help you release excess fluids, which often contain toxins and waste products. Of course, feel free to eat this soup for cleansing any time of year!

Cooks' Note

The use of watercress can be traced back over three millenia 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 flavoniod, quercetin, which serves as a natural anti-inflamitory. Don't underestimate these small, leafy greens the next time you hit the grocery store!

Recipe notes

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