Potatoes give body to a green soup finished with peppery cultivated watercress.
Times are estimates; follow the doneness cues in the method. Quantities refer to harvested food, never planting seeds.
Ingredients
- 120 g cultivated watercress, washed
- 400 g potatoes, peeled and diced
- 1 onion, diced
- 1 tbsp olive oil
- 800 ml vegetable broth
- 100 ml cream
- 1/4 tsp salt
Method
- Soften onion in oil 5 minutes. Add potatoes and broth; simmer 15 minutes until potatoes are soft.
- Add watercress and simmer 2 minutes until wilted.
- Blend with an immersion blender, stir in cream and salt, and warm gently.
Storage
Cool cooked food promptly in shallow containers and refrigerate within 2 hours at 4°C or colder. Use within 2–3 days, or freeze promptly where texture allows. Refrigerate raw prepared salads and dairy sauces promptly; dress salads just before serving. Reheat cooked leftovers to 74°C.
Grow the main ingredient
Start with the named variety in the Casa Verde seed shop. Growing time, harvest size and flavour depend on your conditions; this recipe uses the harvested crop.
Other harvests to try
Choose similar tenderness and prepared weight; adjust cooking to the cut size. Colour and flavour will change. For peppers, check heat first: hotter varieties are not a gram-for-gram swap.
What to cook next
- Rainbow Chard and Chickpea Skillet
- Bok Choy with Ginger-Sesame Tofu
- Tokyo Bekana Crunch Salad with Peanut Dressing
Original recipe developed with AI assistance; not yet kitchen-tested. The image is an AI-generated serving illustration.
