Watercress Soup

If I could have it my way, I’d want to have soup for every meal. My mum is a Cantonese and they’re known for heart warming soup and it usually accompanies our meals at home. Watercress soup is one of my favourites and I cooked this for lunch last Saturday. The Chinese believe the vegetables has a cooling effect (I’m not too sure about that ;p).


Ingredients:
Watercress
Chicken
Dried Figs
Red Dates
Water
Salt

Method:
1. Bring a pot of water to boil.
2. Put in all the ingredients and let it boil for 2-3 hours. Season with salt.

I used a slow cooker, so I cooked it for 3 hours.

Normally, whenever I use a slow cooker, I’ll boil the water using the kettle first then pour it into the cooker and let it cook at high heat.