Protein-packed Watercress Soup

This soup is not only delicious, but also packed with cancer-fighting phytochemicals and plant-based protein. It's a nutritious and satisfying meal option for cancer patients (or anyone) looking to add more cancer-fighting and protein-rich foods into their diet. 

INGREDIENTS

• 1 bunch of fresh watercress, washed and roughly chopped
• 1.5 cups of cooked white beans or one 14 ounces can (such as cannellini beans), drained and rinsed
• 1 medium onion, diced
• 2 cloves of garlic, crushed and minced
• 1 medium potato, peeled and diced
• 4 cups low-sodium or no-salt-added vegetable broth
• 1 cup unsweetened soy milk
• 2 tablespoons extra virgin olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric powder
• Salt and pepper to taste (or miso paste: 1-2 tablespoons, diluted in water) 
• Fresh lemon juice, for serving
• Optional toppings: chopped fresh parsley or chives, toasted pumpkin seeds

INSTRUCTIONS

1.  In a large pot, heat veggie broth, water, or olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until it becomes translucent.
2. Add the minced garlic, ground cumin, and turmeric powder to the pot. Sauté for an additional 1-2 minutes until the spices become fragrant.
3. Add the diced potato and cook for about 5 minutes, stirring occasionally, until the potato starts to soften.
4. Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cover the pot. Allow the soup to simmer for about 15-20 minutes, or until the potatoes are completely tender.
5. Add the chopped watercress to the pot and cook for an additional 2-3 minutes until the watercress is wilted and bright green.
6. Using an immersion blender or a regular blender, carefully blend the soup until smooth and creamy.
7. Return the soup to the pot (if using a regular blender) and stir in the cooked white beans. Simmer for another 5-10 minutes to heat the beans through.
8. Pour in the soy milk and stir to combine. If the soup is too thick, you can add a bit more vegetable broth or soy milk to achieve your desired consistency.
9. Season the soup with salt and pepper or miso paste, to taste. Adjust the spices if needed.
10. Ladle the soup into bowls and squeeze a bit of fresh lemon juice over each serving.
11. Top the soup with chopped fresh herbs and toasted pumpkin seeds for added flavor and texture, and serve with multigrain avocado toast.
12. Serve hot and enjoy!