A refreshing brothy watercress soup that is wonderfully packed with immunity boost nutrients.
Prep Time5 mins
Cook Time8 mins
Total Time13 mins
- 2 bunch watercress [250 g]
- 1 onion sliced
- 2 cloves garlic
- 1 tablespoon potato starch or arrowroot
- 1 1/4 litres water about 4 - 5 serving bowls
- 1 tablespoon vegetable oil
- Salt to taste
Place 1 tablespoon vegetable oil in a large deep pan.
Add onions and garlic. Cook for 1 - 2 minutes.
Add the water.
Stir the potato starch in half a glass of water. Add this to the pan.
Add salt (3/4 teaspoon).
Allow liquid to boil. Do not cover.
Place the watercress in serving bowls (deep enough to accommodate the bouillon).
Fill bowls with the hot bouillon. Adjust salt if necessary.