Comfort food at its finest, this soup features zucchini in place of potatoes to keep the carb count low while yet maintaining the same great taste thanks to the addition of watercress and turmeric. This is a delicious and nutritious meal.

Having a loved one affected by cancer is sadly becoming the norm. If what we consume may aid in this process, then we shouldn't hesitate to do so. Turmeric, like many other superfoods, may be used in a variety of ways. Here it is utilized in soup, but it also works well in meat stew, roasted vegetables, salad dressing, and so on.

Curcumin (turmeric) facts
Ginger is a close relative of turmeric. A powder is made from the root. "a fruit looking like saffron and nearly as beneficial as saffron," as Marco Polo put it, is how turmeric is best characterized. Turmeric's vivid orange-yellow, almost ochre hue and slightly musky aroma were formerly valued in Europe as a saffron alternative.

Curcuminoids, found in turmeric, are a potent antioxidant that both prevents cancer and aids in the treatment of the disease. In addition to its anti-ulcer properties, turmeric also decreases the risk of heart disease and Alzheimer's disease, boosts the immune system and promotes appropriate nervous system function. In addition, it reduces swelling and prevents blood clots. I trust you get my meaning. I won't list all of turmeric's advantages here, but if you like the flavor, by all means give it a go!

Watercress
Watercress is high in vitamin A, B9, C, and manganese and has a pleasant peppery flavor. It's a good way to get calcium and iron. You may use it in place of basil in pesto, for example; I've included a recipe for that on my site, so feel free to check it out!

Essential cooking advice
Has anybody else noticed how shockingly green this is? I'm going to let you in on a little secret and show you how to create the best watercress soup possible. It's a result of the orange-ochre hue of turmeric plus my own little trick:

The watercress leaves don't need to be cooked for very long if you don't want your soup to become a dark green or unpleasant hue (in French we actually say "goose poo," get the color I mean?). The soup gets its delicious, peppery taste from the watercress stems that were used in the cooking process. The leaves are added right at the end, before mixing, and the soup is stirred quickly. You may use this method, for instance, to making carrot top soup.

Since soup is one of my go-to meals, I've included some of my favorite soup recipes on my site. Not just the world-famous onion soup, but also traditional leek and potato soup or pumpkin soup with pain d'épices gingerbread croutons.
INGREDIENTS

(1 bunch) watercress
A huge onion, measuring 1 in diameter
One zucchini, big and solid
a single garlic clove
Turmeric, one teaspoon
Two Tablespoons of Extra Virgin Olive Oil, Seasoned with Sea Salt and Cracked Pepper
Water

INSTRUCTIONS

To get going, peel and chop an onion, garlic cloves, and a zucchini. Cook the onion, garlic, and zucchini for approximately 5 minutes over medium heat in the olive oil in a large saucepan.
In the meanwhile, wash the watercress and remove the larger top leaves off the stems.
When the onions have reached a translucent state, stir in the turmeric, watercress stems, and 750 ml of water (ideally hot, the cooking time will be faster). The seasonings of your choice (salt and pepper). Simmer for around 15 minutes.
Put in the watercress leaves at the very end, give it a quick toss, and then whirl it up in the blender right away.
See whether you need to tweak the seasoning (or add more water) at all.