Watercress is an aquatic vegetable. As far as I know it is a fast growing plant and free from pesticide. So, it's safe to consume. Watercress contains significant amounts of iron, calcium and folic acid, in addition to vitamins A and C. According to Wikipedia, many benefits from eating watercress are claimed, such as that it acts as a mild stimulant, a source of phytochemicals and antioxidants, a diuretic, an expectorant, and a digestive aid. It also appears to have cancer-suppressing properties. It is widely believed to help defend against lung cancer.
Once a while mama will boil this soup for all of us. She applies the trasitional way to boil the soup with pork ribs and red dates. This is her version.
However, for me, I've never cook watercress soup. Until last Sunday, suddenly I thought of want to try it out, but using my own style - the vegetarian version. :)
Here it is. It looks quite colorful, right? Actually hubby and I just ate up the soup with watercress and carrot. The rest ingredients are just used to enhance the sweetness to the soup base. Never ever think that vegetarian soup is tasteless. With all the ingredients I added to the soup base, I'm proud to say that it's so flavorful. Not only that, It contains the natural taste and the original sweetness without any single food additives. Wanna learn how to cook it? Here's my home recipe.
1. a bunch of watercress, wash and cut into 2" length.
2. 1 corn, cut into 4 pcs
3. half of a small yam bean, cut into 6 pcs
4. 1 carrot, cut into bite size.
5. 8 red dates, wash and cut open.
6. 1250ml of water
Salt and pepper to taste.
1. Bring the water to boil in a pot. Add in corn, carrot, yam bean and red dates.
2. Simmer under medium heat for 45 minutes.
3. Add in watercress and simmer the soup for another 25 minutes.
4. Add seasoning and serve hot.