We had bought watercress for an Asian noodle salad type of thing the other night but didn’t end up using it as the bowl (one of our biggest bowls I’d like to say) was too small (or maybe the salad was too big? we’re ambitious people) so there was no space for it. I wanted to use it and I wasn’t too sure what to do with it (we love watercress but definitely don’t use it enough), so after a bit of inspiration searching, I decided a soup would be perfect to make for a smallish dinner.
We had this warm and also cold and, while both are quite good, it is definitely at it’s best cold. I originally wanted to serve it with about a tablespoon of plain yogourt in addition to the olive oil and pepper flakes but we were out of yogurt (so sad, I know) so if you want to try it, I’m sure it would be great with it.
- bunch of watercress washed
- 3 potatoes, peeled and chopped
- 1 small onion, diced
- 4-5 cup of stock (chicken or vegetable)
- 1/2 tbsp curry powder
- 3 bay leaves
- 1/2 tsp chili flakes
- olive oil
- salt (adjust depending how salty your stock is)
- pinch of chili flakes
- olive oil
In a big pot, heat (at medium heat) a bit of olive oil. Add the onions, curry powder and chili flakes, cook for a few minutes until the onions are translucent. Add the watercress, cover and cook for 5 minutes. Add the chopped potatoes, the stock, the bay leaves and salt (if needed, check your stock). Bring to a boil, then reduce heat and simmer for about 30 minutes, until the potatoes are well cooked (even a bit overcooked). Remove the bay leaves, let cool a little bit and buzz (either in a blender or with an immersion blender). Serve cold with a pinch of pepper flakes and a drizzle of olive oil.