Recipe: Watercress Soup 西洋菜汤

In the west, the Watercress is widely used in salads, sandwich and even made into juice. In Asian countries, however, we like to use them in soups. I love Cantonese soups - the kind that have been simmered over a mild fire for an entire day, preferably over a charcoal fire. Such lo fo tong (老火汤) are extremely wholesome and hearty! When I was young, soup is a regular sight on the dining table and I was so easy to feed then. As long as I have soup in my rice, there is no need for any other dishes. I remembered growing up drinking [Lotus Soup] the most, followed by the Watercress Soup. This is a much beloved soup in my family for it's "cooling" abilities. As with all vegetables, I know Watercress contains certain minerals and vitamins but what I do not know is that it even contains cancer-suppressing properties till now! There are so much goodness in this vegetable it is no wonder why they called it a herb in the west. Here are some other benefits of the Watercress: - Antioxident - Eases coughs - Aids weight loss - Controls blood sugar - Aphrodisiac (really??) - Treats failing eyesight I hope you enjoy this as much as I do. Bon appetit!