Endive and Watercress Soup

Ingredients

Olive oil

2 tablespoons

Salt

to taste

Black pepper

to taste

Lemon juice

2 tablespoons

Vegetable broth

4 cups

Garlic

2 cloves, minced

Onion

1 medium, chopped

Watercress

2 cups, trimmed and chopped

Endive

2 heads, chopped

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and minced garlic, and sauté for about 3-4 minutes until the onion becomes translucent and fragrant.
3. Stir in the chopped endive and watercress, cooking for an additional 5 minutes until the greens are wilted.
4. Pour in the vegetable broth and bring the mixture to a boil.
5. Once boiling, reduce the heat and let it simmer for 10 minutes to allow the flavors to meld.
6. Using an immersion blender or a regular blender, carefully puree the soup until it reaches a smooth consistency. If using a regular blender, allow the soup to cool slightly before blending in batches.
7. Stir in the freshly squeezed lemon juice, and season with salt and pepper to taste.
8. Serve the soup hot, garnished with additional watercress leaves for a pop of color and freshness.