Watercress soup

watercress soup

Watercress is well-known for its high nutritional values. It contains “more than 15 essential vitamins and minerals” – “more iron than spinach, more calcium than milk, and more vitamin C than oranges”. It is very low in calories and contains antioxidants (Source). Fortunately for me, I’ve always loved watercress soup and hence, it is a soup that makes its way to my dining table every now and then.

Watercress soup
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 bunch of watercress
  • 250g pork ribs
  • 3 chicken carcasses
  • 10g dried scallop
  • 8 pitted red dates (rinse)
  • 1 teaspoon bitter and sweet almonds
  • 1 candied date or ¼ Buddha's fruit (luo han guo)
  • 1 soup pot of water (about 2-3L)
  • Fish sauce/ salt to taste
  1. Wash watercress thoroughly as leafy veggies tend to trap a lot of dirt.
  2. Blanch pork ribs and chicken bones.
  3. Place all the ingredients (except the condiments, dried scallop and watercress) into a soup bag. Place the soup bag, together with dried scallop and watercress to the soup pot and bring the soup to a boil.
  4. Simmer for 2 hours on low heat.
  5. Add fish sauce/ salt to taste.
If you prefer the watercress to be green and crunchy, you may want to reserve half the bunch of watercress for adding into the soup about 15min before serving.

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This entry was posted in Chinese Food, Food for kids, Recipes, Soups, Soups (suitable for tots), Vegetables, Vegetables (suitable for tots). Bookmark the permalink.

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