Watercress Soup

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


  1. Bring pot of water to boil then drop in pork bones.
  2. 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.
  3. Drop in the carrots, watercress and dried goods – bring to rapid boil for 10 minutes.
  4. 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.
  5. 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!