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.

Method

1. Rinse the watercress thoroughly and drain.
2. Peel the taro stems and cut into thick pieces.
3. Peel and chop the carrot into large chunks.
4. Blanch the chestnuts briefly in boiling water, then peel off the skin while still warm.
5. Bring 2.4 L of water to a rolling boil. Add all the ingredients at once (important: start with boiling water for a clear, sweet broth).
6. Cook over medium heat for about 30–40 minutes.
7. Serve the soup together with the cooked vegetables — the chestnuts and taro stems are particularly delicious to eat.

Nourilo’s Tips

The key to a clear, naturally sweet vegetable soup is to put everything into already boiling water rather than starting with cold water. The soup is gentle enough for everyone at the table. Watercress is rich in vitamins and is particularly good for supporting children’s brain development and immunity — the tender tops work well for dumpling filling and the stems go into the soup pot.