Serving Size: 2

Ingredients:

For Salad:

• 3/4 lbs. watercress, coarse stems discarded (about 6 cups loosely packed)
• 1 3/4 cups fresh spinach, large stems discarded
• 1 ripe mango, peeled, pitted, and cut into 1/2-inch dice
• 1 ripe avocado, peeled, seeded and cut into bite sized pieces
• 1/4 cup torn fresh cilantro leaves
• 1/4 cup torn fresh mint leaves

For Dressing:

• 2 Tbs.vegetable oil
• 1 & 1/2 Tbs.sesame oil
• 1/4 cup raspberry vinegar
• 1/4 cup fresh raspberries,
• 1-2 tablespoons sugar
• 2 dashes Tabasco
• salt and pepper to taste

Directions:

1. Place the salad dressing ingredients in a blender and mix to a smooth consistency.
2. Gently toss all salad ingredients together in a bowl.
3. Add just enough dressing to coat, then serve immediately.

Serving Size: 4

Ingredients:

• 2 tablespoons soy margarine
• 1/4 onion, diced
• 200 grams watercress
• 300 ml. vegetable stock
• 100 ml. soy cream
• 3-4 tablespoons fresh mint, chopped

Directions:

1. Melt the soy margarine in a medium saucepan.
2. Add the onion and sauté until soft, don’t allow to become golden or brown.
3. Reserve a few pretty watercress leaves as garnish.
4. Add the watercress to the onion.
5. When the watercress has just wilted, add the stock.
6. Leave the soup to simmer for 4 minutes.
7. Transfer the soup to a food processor add 1 tablespoon of the chopped mint and blitz until smooth.
8. Return the soup to the pan, add the cream and simmer for 2 minutes.
9. Add the rest of the mint before removing soup from heat.
10. Ladle the soup into bowls, garnish with a few watercress leaves and serve.

Notes:

The secret to this nice soup, is not to over cook it, thus it retains it’s nice bright green color, and the light minty flavor.

adapted from
http://www.bbc.co.uk/food/recipes/database/watercresssoup_70536.shtml