This micronutrient, immunity-boosting recipe is basically the green juice of soups
serves
4
Watercress, lemongrass and egg soup
This recipe is packed with micronutrients and spices, perfect for boosting your immunity.
Ingredients (14)
- 2 tbs coconut oil
- 3 eschalots, finely chopped
- 3cm piece (15g) ginger, grated
- 3 garlic cloves, crushed
- 1 long green chilli, roughly chopped
- 1 bunch coriander roots, washed, chopped
- Finely grated zest plus juice of 1 lime
- 1.5cm piece turmeric (20g), grated
- 4 cups (1L) coconut cream
- 1/3 cup (80ml) fish sauce
- 2 tsp palm sugar, grated
- 1 lemongrass stalk, bruised, cut into 3 pieces
- 1 bunch watercress, washed, trimmed
- Poached eggs, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Heat the oil in a large saucepan with a lid over medium-high heat. Add the eschalot, ginger, garlic, chilli, coriander root, lime zest and turmeric. Cook, stirring, for 4-5 minute or until eschalot is softened. Add the coconut cream, 2 cups (500ml) water, fish sauce, sugar and lemongrass. Cover and cook, shaking pan occasionally, for 20 minutes for flavours to infuse. Remove from heat and stand for 10 minutes.
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2.Remove lemongrass stalks, transfer soup to a blender and whiz until smooth (you may need to do this in 2 batches). Add two-thirds of the watercress, then the lime juice and season to taste.
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3.To serve, divide among serving bowls, top with poached eggs, and scatter with remaining one-third watercress and freshly ground black pepper.
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