Curry Potato Watercress soup is a creamy and nutritious soup that hits all the taste bud notes. Dotted with mustard seeds and served with warm bread what more can you ask for on a winter’s day?
2 cups boiled, peeled and cubed potatoes
1 cup loosely packed watercress
1/2 cup red onion finely chopped
2 tsp coconut oil
3 cups water
1 tsp minced fresh ginger
1/4 tsp turmeric powder
1 tsp minced fresh garlic
2 whole dry red chillies
1/4 tsp mustard seeds
4 grains cumin seeds
1 tsp coconut oil
1/2 tsp urad dal
Salt to taste
Pots n pans
• Boil, peel and cut potatoes into cubes. Set aside.
• In saucepan heat 1 tsp coconut oil and add cumin seeds. Saute minced fresh ginger & garlic in the spice oil and then add chopped onions and turmeric. Stir till onions are cooked and soft.
• Add cubed potatoes and 3 cups water. Allow the potato mixture to come to boil. Transfer to food processor and let cool.
• Meanwhile in saucepan add 1 tsp coconut oil. Add the washed and trimmed watercress leaves and let cook till leaves are wilted. Remove and set aside.
• Run potatoes in food processor when cool till a puree forms.
• Place potatoes back in saucepan over heat. SOS feel free to add more water to thin down the soup if you like your soup thin otherwise leave it creamy and thick. Add the wilted greens and salt to taste and heat till warm. Remove from fire.
• Heat 1 tsp oil in small pan. Add mustard and urad dal and let splutter. Finally add the dry red chili & then pour this spice oil over the curry potato watercress soup. SOS If you like less heat you might appreciate that we left the red chili whole for your guests to decide how spicy they want their soup.. a friend loves how dry red chili gets soft in the soup & she squeezes it with her spoon in her soup bowl to get more heat…
• Enjoy with bread of your choice. Ever since I made cucumber watercress sandwiches, I’ve been on a quinoa & flax seed bread roll and can’t sing its praises enough..
I was introduced to watercress by my friends from Mauritius who speak the lovely language of creole.. Mauritius is a french island in the Indian ocean surrounded by watercress available easily…the Mauritians use watercress in many recipes. I loved the slightly peppery taste of watercress when I had it served in their homes and decided to try it differently in my southern spice kitchen with mustard and urad seeds giving it that ultimate topping, so I like to think 🙂 I hope you’ll give this lovely, fragrant soup a try.
–soul of spice–