Our carrots have finally sprouted and they look amazing! Harvested just in time, they were a perfect addition to my Chinese Watercress soup.
Unlike Western soups; Chinese soups are more broth-like and light. Traditionally consumed as palate cleansers, soups are quintessential to Cantonese home cuisine and comfortingly remind me of all the afternoons coming home from school and tucking into a bowl of soup my grandma made.
Watercress was among her favourites and whilst my recipe doesn’t follow hers entirely, I love making it because it reminds me fondly of her. Plus, it’s deliciously healthy and tasty!
I’ve included my recipe with this post – enjoy!
- A large pot of water – you will need at least 2 litres
- 200g of pork bones – make sure there’s a bit of meat on the bone to add depth to the flavour!
- 1 bunch of Chinese Watercress, washed
- 3-5 carrots, chopped in half
- 3 x dried honey dates, whole*
- 1 small handful of dried goji berries*
- 1 small handful of almond kernels*
- Salt – to taste
Preparation Time: 20 mins // Cooking Time: 1-2 hours // Serves: 4-6
- Bring pot of water to boil then drop in pork bones.
- Continue boiling until impurities appear – skim off all impurities using a spoon/sieve. You will need to repeat this several times until the impurities are gone.
- Drop in the carrots, watercress and dried goods – bring to rapid boil for 10 minutes.
- Reduce heat to medium-low and simmer for 1-2 hours, depending on the pot. I use a Japanese pressure cooker which only takes about an hour but if you’re using a regular pot, it will take around 2 hours to complete.
- Season with at least 1½ tablespoons of salt; serve hot.
PS. When I was little and had a cold, I used to mix my rice in with soup – it’s a really comforting way of eating this!