Wednesday, October 21, 2009

Watercress Soup - Soup of the Day

Mention Chinese watercress - 西洋菜 (pronounced Xi Yang Cai) and most Chinese will associate it with SOUP. This vegetable turns out almost like another superfood to me. According to the online Chinese encyclopedia, consuming watercress during the Fall season (the season when flu/cold is rampant in Northern Hemisphere), aids better breathing in the overall body system, as watercress is touted as a natural expectorant. No more nasal spray, no more Mucinex. And believe it or not, some sources even state that watercress contains MORE calcium than milk, MORE vitamin C than oranges and MORE iron than spinach. Too good to be true? I don't know. But eating MORE vegetables can't be anyway harmful...

Moreover, cooler temperatures mean warm soothing soup on the way, warming our body inside out, comforting us outside in. Watercress and watercress soup for WHB #206, hosted by Yasmeen, Health Nut. Come, join us.

Watercress Soup
Ingredients: 1 bunch watercress, rinsed; gojiberry; red dates; chicken balls (made from leftover fillings of wonton dumplings)

Directions: Make chicken balls out of ground chicken mixture and set aside on plate. Boil a pot of water and when water boils, add in watercress and red dates and allow to come to a boil. When boiling, lower the heat and allow to simmer (pot covered) till the watercress is cooked and softened. Stir occasionally. Add in gojiberry and chicken meatballs and continue to simmer till chicken meatballs are cooked. Dish out the chicken meatballs and set aside to prevent overcooking of the meatballs. Allow the watercress to simmer longer. Finally, ladle soup over the meatballs and serve.

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