My auntie Conchita is famous for her watercress soup, so simple yet so satisfying. While I love the original, the addition of spice brings a different dimension to the dish. If you’d prefer you can ditch the spice and make the original version too.
1 large bag watercress (can also use spinach or a combination)
2 potatoes, finely sliced
2 garlic cloves, finely sliced
1 onion, finely diced
3 dried Cayenne Chillies
Stock (or plain water)
Salt and pepper
1 tsp. nutmeg
Lemon juice (optional)
1 Fry garlic, chili and onions. Add a pinch of salt help draw out the moisture.
2 Finely slice potatoes and wash in water to get rid of the starch, drain and add to the onions. Fry until they’re half-cooked. Add Salt and pepper to taste
3 Add watercress and once it starts to wilt add the stock to just about cover the ingredients. Salt and pepper, to taste and add a pinch of nutmeg. Leave for about 5 minutes or until the potatoes are soft.
4 Blitz the soup. Serve with lemon juice.
TIP: Bare in mind not to use all the liquid at once otherwise the soup may end up too watery.