This Healthy, Creamy Artichoke and Watercress Soup Recipe Is a Cold Weather Must-Try

Did you know that “shifting into soup mode” isn’t just a silly quote from Seinfeld or the theme of a seasonal meme? It’s actually backed by some science. In fact, research shows our bodies seek out hot dishes as the weather gets colder for a few reasons. For starters, there’s the psychological benefit — foods like soup are familiar and cozy, making them a comfort food on those dreary cold days. Then there’s the physical benefit — as our body temperatures drop, we instinctively search for beverages and meals that can help regulate us.

Now, since we can’t think of a more delicious and comfy food option than soup, one of our hearty and flavorfulfavorites is a Creamy Artichoke and Watercress Soup. Before you get to cooking, though, here’s a spoonful of information about why it’s so beneficial.

The Benefits Behind the Recipe

Beyond being warm and tasty, this soup recipe is packed with superfoods like artichoke and watercress, making it a nutritional option, too.

Artichokes are a valuable source of fiber, vitamins and antioxidants to help support digestion, assist in protecting cells from free radicals and help manage cholesterol and blood pressure. For skin, some research suggests that artichokes may protect against visible skin aging by helping improve elasticity, reducing the appearance of wrinkles, evening skin tone, promoting skin hydration, supporting collagen production and more.

Now, when it comes to watercress, Dr. Perricone is particularly fond of this “new ancient superfood.” In his book “Forever Young,” he highlights how this low-calorie vegetable is so often relegated to serving as a garnish when it’s so much more powerful than an oft-overlooked side character. In fact, watercress is an excellent source of key nutrients (including vitamins A, C and E, folate, calcium and iron) to assist in overall health — from skin, bone, immune, heart, vision and gut health to blood sugar regulation and weight loss.

Reap all the benefits of artichoke and watercress by mixing it into your winter meal prep schedule. Trust us, you’ll thank us later.

Creamy Artichoke and Watercress Soup

Serves 2 

• 2 14-ounce cans reduced-sodium chicken broth
• ¼ cup rice
• 1 14-ounce can artichoke hearts, drained and rinsed
• 2 large eggs, at room temperature
• 2 to 3 tablespoons fresh lemon juice, to taste
• 1½ tablespoons chopped fresh dill
• 4 cups packed watercress (2 bunches or bags)
  • A few sprigs reserved for garnish, the remainder cut into 2-inch pieces
• 1/8 teaspoon fresh ground black pepper
• Combine the broth and rice in a large saucepan and bring to a boil over high heat. Reduce the heat to a simmer and cook, uncovered, until the rice is very tender, about 15 minutes.
• Place the artichoke hearts, eggs and lemon juice in a blender and puree. With the machine running, ladle about half of the rice mixture through the opening in the cover and puree until smooth. (Use caution when pureeing hot liquids). Return the pureed mixture to the saucepan and cook, stirring constantly, until an instant-read thermometer registers 160°F, reducing the heat as necessary to prevent the soup from boiling.
• Stir in the dill, watercress, and pepper. Garnish with the reserved sprigs of watercress.