My watercress soup

A delightful & good for you watercress soup

I love watercress. It is in season now. I think it is a super vegetable that is well underestimated in Belgium.

It is so healthy & has a special, unique & peppery flavour. I love to add it to salads, serve it with grapefruit & fish cakes, have it in a soup, etc.

A few days ago, I made this soup.

Printable Recipe Here!

Recipe: For 5 people, 1 medium-sized bowl of soup

Ingredients:

4 bunches of fresh watercress, well washed, cleaned & earth cut off, cut up

1.5 large white onion, peeled & finely cut up

3 dried bay leaves

1200 ml of gluten-free vegetable stock

2 medium potatoes, peeled & washed & cut up into little chunks

grinned black pepper

soy baking margarine

Method:

1. Take a large cooking pot or a steam-cooker. Melt a bit of baking margarine in the pot. Heat up on medium high.

2. When the baking margarine has melted, add the chopped up onion & let it sweat. Cook for about 8 minutes or until brown. Stir from time to time.

3. Now, add the cut up potatoes. Stir. Cook for about 5 to 8 minutes.

4. Add the watercress, the dried bay leaves & add the vegetable stock. Stir well.

5. Now, take your lid & put it onto the steam cooking pot. ( a steam pot )

6. Turn the heat on high. Let it stand there for about 10 minutes or until the cooking pot sizzles for a long time. Now, turn the heat off. Carefully, take the pot away from the heat. With a wooden spoon, open the valve from the steamer. Let the air sizzle out until there is no more steam left. Carefully remove the steaming lid. Take out your 3 bay leaves. Mix the soup. Taste. Add seasoning according to taste. I added 3 grinds of black pepper. But if you don’t have that, cook the soup until the potatoes are cooked trough. Then pull the 3 bay leaves out, mix & do the same.

Enjoy!

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