Homemade: Chinese watercress soup with carrots

Confession: I’ve never made a Chinese soup before, and I wasn’t actually planning on making one but the vegetable lady at Wellcome convinced me otherwise. All I wanted was a bunch of watercress to dunk into some pre-made chicken broth, I told her, but she made a disgusted face and grabbed a carrot and some pig cheek bones for me to make a proper soup. So, I decided to give it a go. Here’s what you’ll need:

  • 1 bunch of watercress (if in doubt, ask your veggie lady)
  • 1 large carrot
  • 500 grams pork ribs
  • 3 preserved honey dates
  • apricot seeds
  • 2-3 litres water

First, wash the watercress to get rid of any critters. Some people like to boil the stems and the leaves separately, but I’m too lazy for that!

Next, cut the carrots into chunks! The bigger they are, the longer they’ll take to cook.

Rinse the pork cheek bones (otherwise known as “abalone meat” due to their shape) and put into a pot of boiling water.

Add the carrots in as they take longer to cook, and then add the watercress after about 30 minutes (the stems take longer to cook than the leaves).

Throw in some preserved dates (for sweetness) and apricot seeds (not sure why, but do it anyway), and let simmer for about 2-3 hours. When ready to serve, add a pinch of salt to bring out the flavour, and that’s it! The soup tastes even better the day after. ENJOY! 😀

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