Watercress & Root Veggie Soup
1 cup chopped onion
2 tbsp extra virgin olive oil
5 cups root vegetables, peeled and chopped
6 cups water
Salt & freshly ground black pepper to taste
3 cloves garlic, minced
½ tsp dried oregano
½ tsp dried basil
¼ red pepper flakes
1 bunch watercress, rinsed
Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened in about 4 minutes.
Add the garlic and sauté for about 30 seconds. Add the basil, oregano, red pepper flakes, salt and black pepper.
Put rest of the ingredients in the pot and bring to a boil.
Reduce heat and simmer for 30-35 minutes, partially covered until vegetables are tender.
Add the watercress and cook for another 5 minutes.
Adjust seasonings according to taste.
Puree the soup with a hand blender or in a food processor until smooth.
Garnish with watercress leaves and serve.