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Vegetable and Watercress Soup
AMAZING vegetable soup
Prep Time 40 min
Cook Time 1 hr
Servings
people
Ingredients
Vegetable Stock
For the Soup
Prep Time 40 min
Cook Time 1 hr
Servings
people
Ingredients
Vegetable Stock
For the Soup
Instructions
  1. 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.
  2. Cut the extra carrots and celery into strips. Cut the corn in half lengthways and trim the broccoli and cauliflower into florets.
  3. 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.
  4. Add the soy sauce and sesame oil and season to taste. Stir in the watercress and serve immediately.
Recipe Notes

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

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