Watercress, Taro, Carrot & Chestnut Vegetable Soup

Why people make this soup

Watercress is one of the most versatile and nutritious greens in the Cantonese kitchen — widely available in autumn and a longstanding staple of southern Chinese food therapy. The tender tops work beautifully in dumplings; the rest goes straight into the pot. Paired with slender young taro stems (竹竽), carrot, and chestnuts, the result is a simple, clear-flavoured vegetable soup that needs no meat. Clean, sweet, and genuinely refreshing.