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  • Catia Pacheco Castro

Corn and Watercress Soup

Hello friends, just realised I never posted this delicious soup recipe. A very big thanks to my friend, Sara, who asked for the recipe and reminded me. Here it is! It is sweet and very tasty. Watercress is one of my favourite soup ingredients. The sweetness of the corn really complements the watercress.

Enjoy xoxo




Corn and Watercress soup

Serves 4


For the soup puree:

320 g. Canned sweet corn, drained and divided

750 ml. Vegetable, chicken stock or water

3 Large carrots, peeled and cut into small chunks

2 Small onions, quartered

1 Small tomato, quartered

1 Clove of garlic, peeled left whole

1 Medium Potato, peeled and cut into small chunks same size as carrots

To finish:

85 g. Watercress, washed, leaves and stems roughly chopped

Remaining half of corn

Extra virgin olive oil to taste

Salt and pepper to taste


1. Place all ingredients for puree, including half the corn, in stock pot. Throw in a few sprigs of the watercress, 4 or 5 only. See picture below.

Cook on a medium heat for 20 minutes. Potatoes and carrots should be easily pierced with the tip of a knife. If not cook a little longer.

2. Puree soup.

Adjust salt and pepper to taste.

3. Add watercress and corn, stir and simmer on a very low heat for 10 minutes.

4. Ladle into bowls drizzled with extra virgin olive oil to serve.



























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Crawley,West Sussex UK

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