Watercress and potato soup
I participated in the february marathon held by Srivalli and somehow missed it last month.But I made sure to be there this time.I selected "seven days of soups" because soups has been something very rare in my kitchen and my blog. I do make it, but not too frequently.I will probably blame the hot and humid climate of Singapore which does not tempts you to eat soups.
This leafy vegetable (watercress) made its entry to my kitchen only a few months ago just like many other greens. Its not always possible to find palak/spinach in the nearby shops here. So I have tried using the other greens which closely resemble palak or keerai for Indian dishes like palak paneer or even keerai masiyal with satisfactory results. I got this watercress recently and after browsing the net , realised the nutritional importance of this green. The first time, I made parathas with it and it tasted something like methi parathas. Then after looking for more recipes with watercress , I found in maximum sites, it being used in soups in combination with potatoes. I went ahead with my usual recipe I use for soups and we all loved it. Potatoes imparts a proper thickness to the soup. It was quite filling and it made quite a balanced meal.
- Remove the watercress leaves from the stalk. Wash it thoroughly. Chop it fine. Heat the oil in a pan. Add the garlic and onion (fresh ginger if adding).Saute it till the onion turns translucent. Add the chopped potato and cook till soft adding a few drops of water. Now add the chopped watercress leaves. Saute till it wilts. Add the salt, dry ginger powder, whole peppercorns(or ground pepper) and cumin seed powder.Mix well. Allow it to cool and blend it to a paste. Put the paste back to the pan along with three glasses of water and boil for around 10 minutes. Serve warm with some bread.
So would you like to see what my marathon buddies have cooked today?
30 Minutes Meals: PriyaSuresh
Seven days of Cakes: Anusha