Watercress is one of my favorite vegetables of all times. This soup is a cross between Caldo Verde (Portuguese green soup named after the intense color of the couve galega) and Sopa de Agriões (Portuguese watercress soup). You can add Portuguese chouriço or Spanish chorizo to spicy it up.
- Olive oil for cooking
- 1 large yellow onion, minced
- 2 large garlic clove, crushed
- 3 large potatoes, peeled and finely chopped
- 2 carrots, peeled and diced
- 1 turnip, diced
- 2 cups of water or chicken or vegetable stock
- 1/4 lb or a large handful of watercress, thoroughly washed and roughly chopped, discard any large stalks
- salt and pepper to taste
- 1 tablespoon high quality extra virgin olive oil for flavoring
- crusty bread to serve
- In a heavy skillet, sauté the onion and garlic in olive oil over medium heat until translucent, for about 2 to 3 minutes.
- Add the potatoes, carrots and turnips, and sauté for 2 to 3 minutes until they turn color.
- Add water or stock, bring it to a gentle boil, cover and let it simmer for 20 to 30 minutes.
- When the vegetables are tender, season with salt and pepper and add the chopped watercress.
- Continue to cook for 2 minutes.
- Drizzle with extra virgin olive oil and serve with crusty bread.
For a smoother and creamier texture, I puréed the soup the second time around.
Personally, I like both preparations.