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Spring Recipe – Wild Watercress Soup

– Posted in: Announcements

By Savannah Russell, L.Ac., Dipl. O.M.

Happy Spring! In Chinese medicine, spring is associated with the Liver organ. It is a great time to cleanse your life, whether that is a spring cleaning of your house or eliminating emotions that no longer serve you. In particular this is a time to eliminate any emotions related to frustration, anger, and resentment. Out with the old and in with fresh ideas, optimal health, and abundance in all areas of life!

This wild watercress soup is a great way to give you a nice jumpstart into spring. The color green is associated with the Liver in Chinese medicine and spring is when green is the most predominant color. The grass is growing, the seeds are sprouting, and the trees are starting to bud! This soup is rocking the spring vibes incorporating watercress and dandelion greens, some of the most nutrient rich foods on the planet. So make a batch of this soup, let go of what isn’t serving you, and step into spring with a fresh outlook and a happy Liver!


Wild Watercress Soup

Servings: 2

Prep time: 20 minutes

Cook time: 20 minutes


2 cups packed watercress (woody stems removed)

1 cup other greens (I used kale, dandelion leaves)

2 tablespoons dried nettle root powder (optional)

1 cup peas

1 small fennel bulb

1 small leek (white part)

1 stalk celery

4 cloves garlic, peeled

2 tablespoons olive oil

1 medium potato

3.5 cups vegetable stock



Prep: rinse greens and remove any tough/woody stems. Rinse peas under hot water if frozen. Finely slice the fennel bulb, leek, celery and shallot. Mince garlic. Wash, peel, and chop the potato.

Heat olive oil in a large pot then add shallots, fennel, and leek. Cook until softened. Add garlic, cook another minute, then add peas, potato, and stock. Bring to a boil, reduce to a simmer, and cook (covered) for 10 minutes.

After 10 mins, remove the lid and add greens. Cook for a further five minutes then remove from heat and blend until smooth.

Serve with a sprinkle of chia seeds and a sprig of fresh watercress.

Recipe from: