When I open my kitchen window I hear the sounds of a small river. A small beautiful winding river that passes in front of my house. And this time of year the river is full of a lovely green plant known as watercress. Some consider watercress an herb, others say it is an aquatic vegetable. Well, whatever it is, it is packed with nutrition and it tastes good. I find it similar in taste to arugula. It has a little kick of spice.
We explored the river a few days ago in search of watercress. I slipped on a rock and fell in, but luckily it was a warm day and the water wasn’t too cold. It woke me up, made me laugh, and left me with a few small cuts and a little bruise.
Having an abundance of watercress I decided to experiment and make watercress potato and rice soup. It was DELICIOUS.
A large bunch of fresh Watercress (5 cups or more)
5 medium-sized potatoes
1 large onion
1/4 brown rice (dry)
4 cloves of garlic
1 red pepper
1 teaspoon of black pepper
2 teaspoons sea salt (or salt to taste)
1 tablespoon butter
Combine all ingredients in a large pot of water.
Bring to boil and then bring to a lower heat.
Cook for 1 hour.
Hearty, nutritious, delicious. I suggest eating it with fresh bread.
Watercress Potato and Rice Soup.
Let food be thy medicine.-Hippocrates
Give thanks to the Green World that Sustains us. EARTH DAY EVERYDAY.