Watercress, Carrot and Snakehead Fish Soup

Why people make this soup

Watercress is in season all year and is one of the most wholesome greens around. In the food-therapy tradition it is used to clear lung and stomach heat, support digestion and soothe a dry throat. Paired with snakehead fish it makes a wonderfully matched soup, and Nourilo likes it for anyone feeling dry-mouthed, run-down or simply in need of a gentle, restoring bowl.

Method

1. Wash the watercress and cut into lengths. Peel and chunk the carrot. Clean the snakehead fish and pan-fry lightly in a little oil until fragrant.
2. Bring 2.1 L of water to the boil, add all the ingredients, and simmer for 1 hour. Serve.

Nourilo’s Tips

Add the watercress and fish into already-boiling water — the soup turns out richer and tastier that way. This soup suits young and old and makes a fine everyday wellness soup.