Watercress & Snakehead Fish Soup

Why people make this soup

Autumn and winter air turns dry, and that’s just when watercress comes into season — traditionally valued for clearing dryness, moistening the lungs, supporting urination and easing itchy skin, it’s a natural soup vegetable for the cooler months. Watercress is also traditionally considered helpful against sore throat and bronchial irritation, especially the lingering cough after a cold. Here Nourilo pairs it with carrot and snakehead fish for a soup that can effectively ease coughing, helps both dry-heat and lung-weak coughs, and has a phlegm-clearing quality. One practical note: because watercress grows in water it can carry tiny pests, so it pays to clean it thoroughly.

Method

1. Remove the roots and old leaves of the watercress, wash thoroughly, then dip briefly in boiling water.
2. Peel the carrot and cut into chunks.
3. Clean the snakehead fish and pan-fry in a little oil until fragrant.
4. Add all ingredients to 2.4 L of water and simmer for about 1.5 hours down to 1.2 L. Serve.

Nourilo’s Tips

With snakehead fish added, this soup is nourishing and clear. Watercress is high in calcium, which helps children’s bone development and guards against bone thinning in older people. If you haven’t blanched the watercress beforehand, add it only into vigorously boiling water — otherwise the soup can turn bitter and astringent. Always wash watercress in salted water to clear out any hidden water leeches or tiny slugs, and clean it carefully before use.