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.
Corn and Watercress soup
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
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.