An easy Asian watercress soup with dates, goji and lots of ginger. This perfect combination of tender watercress leaves, red dates, carrots, ginger and a drizzle of sesame oil is very appetizing with a bowl of warm rice!
Watercress is a nutrient dense vegetable with amazing health benefits. It contains high levels of disease-fighting phytochemicals. Weight for weight, watercress contains more Vitamin C than an orange, more calcium than milk, more iron than spinach and more folate than bananas. The phytonutrients are not destroyed during cooking but will leach into the soup. It’s a nourishing winter remedial soup!
Ingredients:
1 bunch of watercress (washed)
1 tablespoon of goji (washed)
6 red dates (washed)
4 slices of ginger
2 medium carrots (sliced)
8 cups water
1 tablespoon oil
1 teaspoon salt
1/2 teaspoon mushroom seasoning or vegetable stock
1/2 teaspoon sesame oil
Pepper to taste
Directions:
-Heat water in a pot. Add red dates and goji.
-Heat oil in a pan at medium heat. Add ginger, carrots, pinch of salt and lightly fry for 1 minute. Then transfer into the pot of water.
-Add salt, pepper, mushroom seasoning and sesame oil.
-Add watercress and simmer for 15 minutes at low to medium heat.
-Serve immediately.
Note:
Watercress is available in nearly all Asian supermarkets and most major non-Asian supermarkets in the produce sections.
Prep Time:
10 mins
Cook Time:
15 mins
About the author: I have a passion and desire to create delicious healthy food so I can share with those who feel the same. Come join me in my culinary creations! You can visit my website at www.veggiecravings.com, and find me on Facebook (fb.com/veggiecravings2), Instagram, Twitter + Pinterest (@veggiecravings).
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