Vegetable Watercress Soup Recipe
A while back I watched some horrific video on how our meat is handled while it still has a heartbeat, and decided to become a vegetarian. It was short-lived, however, when I discovered that there were humane ways to put meat in the grocery store.
During my veggie loving stint, I discovered a cookbook with a bunch of intimidating ingredients that I’d normally be too afraid to try. This recipe is for 4 servings, but I found that it fed a very hungry me in only 2 servings. So there’s your warning. You’ll wonder how you didn’t try cooking something this delicious a long time ago.
I suggest using organic ingredients, as organic vegetables have a significantly better taste. In my opinion, tomatoes shouldn’t come in a Styrofoam package, all uniformly the same size. Challenge yourself and your family; buy the same veggies, organic and non, and taste the difference!
Vegetable and Watercress Soup
AMAZING vegetable soup
To make the stock, heat the oil in a large pan and cook the vegetables, covered, for 5 minutes, without coloring. Add the ginger and 8 cups of water and bring to a boil. Reduce the heat and simmer 1 hour.
Cut the extra carrots and celery into strips. Cut the corn in half lengthways and trim the broccoli and cauliflower into florets.
Strain the stock and discard vegetables. Strain again, back into the pan, and bring the stock to a simmer. Add the carrot and corn, and cook for 3 minutes. Add the celery, leek, broccoli, cauliflower, and sugar snap peas and cook for 3-4 minutes. Do not over cook the vegetables-they should be tender and crisp.
Add the soy sauce and sesame oil and season to taste. Stir in the watercress and serve immediately.
For stronger tasting stock, simmer with vegetable for up to 4 hours. I like to make the stock in large quantities in advance and freeze it.
By Helen Aitken
Adapted from VEGETARIAN Tasty Recipes for Every Day
ITEMS WE USED TO MAKE THIS RECIPE