Tuesday, 9 December 2014

Watercress Soup 西洋菜汤

Watercress Soup 西洋菜汤

Recipe source :  Doris Choo @ Sumptuous Flavours

I decided to boil this for my family.  I like to drink this watercress soup which is served by the vendor selling mixed vegetarian rice near my office. I took note of the ingredients they used and made some adjustments of my own.

This is the first time I boil savoury soup without any meat. Being so used to having meat in soups, I was initially very worried that this concoction may not turn out well. As the soup was boiling, I have to keep reminding myself that the meatless soup served at the vegetarian outlets tastes wonderful, so mine would taste superb too!

I am so happy that this combination of ingredients blended beautifully to make the soup so clear and sweet.  A sweetness that is so natural and pleasing to the palate.  I just love the aroma of the mushroom stems in the soup. 

This soup is full of natural goodness! It is fat-free. It does not contain any monosodium glutamate. It's very nice!

And watercress is good for clearing heat from our bodies.


150g soy beans ( soaked for 2 to 3 hours )
50g mushroom stems
50g red dates, roughly chopped
50g dried chestnuts ( soaked overnight )
300g watercress
2500ml water


1.  Place the first four ingredients into a large pot and add in 2500ml water.
2.  Bring to a boil over high heat.
3.  Reduce fire to low and allow soup to simmer for 2 hours or until the beans and chestnuts are soft.
4.  Add in watercress and continue to boil for a further 30 minutes.
5.  Add salt to taste. 

Fat-free and meatless
Very nice!

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