This light, lemony soup is low in carbs but high in vitamins and minerals.
2 tablespoons butter or olive oil
2 tablespoons flour (any kind)
2 cups chicken or vegetable stock
1 bunch watercress, chopped (about 4 cups)
1/2 cup raw cashews
1 1/2 cups water
1 tablespoon lemon juice
Sea salt and black pepper to taste
Heat butter or olive oil in pan over medium heat. Stir in flour. Add stock and watercress. Cover and cook 5 to 10 minutes, or until watercress is wilted. Place cashews in blender and grind to powder. Add water and lemon juice. Puree until smooth. Add watercress mixture and puree with cashew mixture. You will have to do this in at least two batches. Return soup to pan. Season to taste and reheat if necessary.
Makes 4 to 6 servings
Note: 1 1/2 cups light cream or milk can be substituted for cashews and water.