Watercress soup is such a comfort food that reminds me of my
mum bringing fresh bunches of green home from the fruit and veg store, ready to
be turned into this delicious meal. Watercress is high in iron, calcium and
antioxidants. Just a few good reasons to include this vegetable in your diet.
1 bunch Watercress
1 large Potato
6 cups Water
Vegetable stock cube (optional)
1 clove Garlic
1 small Carrot chopped (optional)
Wash watercress thoroughly. Chop the stems and leaves
finely. Set aside.(Divide into1/2 and1/2)
Peel and chop onion finely, along with fennel and potato.
Add a small amount of olive oil to a large pot and set to
high and add the onion and fennel to sauté for a few minutes.
Chop the garlic finely and add, followed by potato.
Add 6 cups water and stock cube. Once the water reaches a
boil, turn down to simmer, add ½ the watercress and cover for 20 minutes.
Turn off the heat and add ½ of the watercress that is left. keeping some aside for the garnish)
Use a stick blender to puree.
Add salt and pepper to taste.
Serve with a sprinkle of fresh watercress and a dollop of
3 large potatos
1 red onion
1 bunch coriander
3 tbs Potato starch
Boil potato in a saucepan until soft, drain and remove skin and mash
Chop onion finely and shallow fry in oil until soft
Chop coriander and mix into potato, beat egg and add salt and pepper. If too mushy add 2 tbs potato starch
Make into tbs size pattys and shallow fry on medium heat until brown on both sides.
You can also make them smaller into balls for party appetisers.