Outside, new sprouts and shoots are starting to show, and our bodies begin to crave more tender greens. Watercress, with its eye-opening peppery flavor and cancer-fighting phytochemicals, is the perfect revitalizing, wake-up spring food.

This protein-rich soup is such a simply elegant way to serve watercress: mellow, flavorful, filled with the intense vitality of Spring. And using a blender makes it a snap to prepare.

INGREDIENTS

1/4 cup silken tofu, drained
1 1/2 teaspoons freshly-ground celery seeds (1 teaspoon seeds)
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried, finely crumbled
1/2 teaspoon freshly ground white pepper
1/2 teaspoon salt, or to taste
1 tablespoon paprika
4 cups vegetable stock or water
2 medium-sized potatoes, chopped
1 bay leaf
2 tablespoons olive oil
1 medium-sized onion, finely chopped
2 cloves garlic, chopped
2 cups watercress leaves, chopped
2 tablespoons lecithin granules

1. In a blender, combine the tofu, ground celery seeds, basil, white pepper, salt, paprika, and 2 cups of the stock and process until smooth. Start on low speed and hold the blender cover down with a towel to prevent eruption.

2. Transfer the stock mixture to a large saucepan, add the potatoes, bay leaf, and the remaining 2 cups stock, and bring the pot to a boil over medium heat. Reduce the heat to low and simmer for 15 minutes.

3. Meanwhile, heat the olive oil in a medium-sized skillet over medium heat. Add onion and garlic and cook, stirring, for 10 minutes. Add the onion and garlic to the potato-and-stock mixture along with the watercress and lecithin and simmer for another 5 minutes.

4. Discard bay leaf before serving.

Serves 6.