Using potato to thicken and give creaminess and watercress for a lovely spicy pungent flavour – the shorter the cooking time once the watercress is added the more watercress spiciness you will have – this is the perfect change of season soup.
I have used real watercress the kind that grows in streams has thick stems and a punchy flavour – not the micro-watercress you
sometimes see in the herb section of the supermarket or specialty food stores.
You might be lucky enough to have watercress growing in a stream near where you live otherwise here in Hawke’s Bay you will often see signs outside butchers shops advertising it for sale – I got the watercress for this soup at The Mad Butcher in Napier.
Watercress & Zucchini Soup
Makes about 2.5L or serves 6 as a light meal or 8-10 as a first course
1 tbsp olive oil
1 large (200g) onion, chopped
1 clove garlic, finely chopped
4 medium (500g) potatoes, chopped
4 cups vegetable stock
500g zucchini, roughly chopped
1 bunch watercress, any really coarse stems removed and discard, remaining stems and leaves, well washed
salt and freshly ground pepper
1 Place oil and onion in a saucepan over a medium heat, cover and cook, stirring occasionally, for 5-8 minutes or until onion starts to soften. Add garlic and cook, stirring, for 1-2 minutes longer.
2 Add potatoes and stock, bring to the boil, then reduce heat and simmer for 15-20 minutes or until potatoes are just tender.
3 Add zucchini, bring back to simmering and simmer for 10 minutes longer or until potatoes are very tender and zucchini is
4 Add watercress and simmer for barely 5 minutes or until just wilted.
5 Working in batches carefully transfer mixture to a blender and puree until smooth. Return soup to a clean saucepan, season to taste with salt and freshly ground pepper and gently reheat over a medium heat.
Happy cooking and eating.
Recipe by Rachel Blackmore
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