Watercress is rich in vitamin C, calcium, iron and folic acid. It also contains beta-carotene and flavonoids which are thought to help prevent cancer. Not bad for some little green leaves!

The proper name for watercress is Nasturtium officinale. Nasturtium is Latin for 'nose twister'!

Watercress is excellent in savoury butters, sandwiches, omelettes and soup. Raw watercress adds a peppery yet smooth edge to dishes. Use it in salads in place of the rocket, or try a watercress and Marmite sandwich!

It is a classic soup ingredient but don't worry, when cooked it has a milder flavour.

Watercress soup

Ingredients
1 tbsp butter
¼ onion, diced
110g/4oz watercress
150ml/5fl oz vegetable stock
55ml/2fl oz double cream
2 tbsp fresh mint, chopped

Method
1. Melt the butter in a medium saucepan.
2. Add the onion and sauté until soft.
3. Add the watercress.
4. When the watercress has wilted, add the stock.
5. Leave the soup to simmer for 4 minutes.
6. Transfer the soup to a food processor and blitz until smooth.
7. Return the soup to the pan, add the cream and simmer for 2 minutes.
8. Add the mint before removing soup from heat.
9. Ladle the soup into bowls and serve.