Palestinian-style Cream of Watercress Soup

Ingredients

In this Palestinian adaptation of the Cream of Watercress Soup, we incorporate traditional Palestinian flavors and ingredients to enhance the dish. The addition of sumac, a popular spice in Palestinian cuisine, adds a tangy and slightly citrusy note to the soup. The use of olive oil as the cooking fat reflects the Mediterranean influence on Palestinian cooking. These modifications infuse the soup with the distinct flavors of Palestine while maintaining the creamy and comforting qualities of the original British recipe. We alse have the original recipe for Cream of Watercress Soup, so you can check it out.

• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 4 bunches of watercress, stems removed 4 bunches of watercress, stems removed
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 teaspoon sumac 1 teaspoon sumac
• Juice of 1 lemon Juice of 1 lemon
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 3g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the pot and sauté until translucent.
3. 3.
   Add the watercress to the pot and cook until wilted.
4. 4.
   Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for 15 minutes.
5. 5.
   Using an immersion blender or a regular blender, puree the soup until smooth.
6. 6.
   Return the soup to the pot and stir in the sumac, lemon juice, salt, and pepper.
7. 7.
   Cook for an additional 5 minutes, allowing the flavors to meld together.
8. 8.
   Serve hot and garnish with a sprinkle of sumac for an extra burst of flavor.

Treat your ingredients with care...

• Watercress — Make sure to thoroughly wash the watercress leaves to remove any dirt or grit. Trim off the tough stems before using in the soup.

Tips & Tricks

• For a creamier texture, you can add a splash of coconut milk or cashew cream to the soup.
• Adjust the amount of sumac and lemon juice according to your taste preference for a more or less tangy flavor.
• Serve the soup with a drizzle of extra virgin olive oil and a sprinkle of fresh herbs for added freshness.

Serving advice

Serve the Palestinian-style Cream of Watercress Soup as a light and refreshing starter for a Palestinian-inspired meal. Pair it with warm pita bread or toasted flatbread for a satisfying meal.

Presentation advice

Garnish the soup with a few watercress leaves and a sprinkle of sumac to add a pop of color. Serve it in individual bowls or small soup cups to showcase the vibrant green hue of the soup.