Sopa de Berro (Watercress Soup)

Serves 4

Ingredients:
2 bunches watercress, thick stalks removed
1 tablespoon olive oil
4 ounces Spanish onion, finely chopped
1 scallion, finely chopped
1 celery stick, finely chopped
2 cloves garlic, finely chopped
2 tablespoons cilantro, finely chopped
¼ teaspoon fresh oregano, finely chopped
¼ teaspoon fresh thyme
¼ teaspoon ground white pepper
4 cups vegetable broth
2 pounds Idaho potatoes, peeled and cut into small cubes
1 green zucchini, peeled and cut into cubes
Salt to taste
Directions:
1. In a large soup pot, heat olive oil at medium-high heat. Add onion and stir until golden (about 3 minutes).
2. Add scallion, celery, garlic, cilantro, oregano, thyme and pepper. Stir and cook for another 2 minutes.
3. Add watercress. Mix and cook for 5 additional minutes.
4. Add vegetable broth, potatoes and zucchini. Add salt to taste and cover. Once it boils, lower the temperature to medium-low and cook for an additional 18–20 minutes.
5. Let rest for 15 minutes. Pour into blender and mix well. Serve.

To learn more about me or my recipes, visit me at DenisseTable and at AARP, where I am a chef and nutrition expert.

Other recipes by Denisse:

Pastelón de Yuca y Pollo
Mango Pie
Venezuelan-style Chicken Pot Pie (Polvorosa de pollo)
Vegetarian Paella
Cod in Tomato Sauce
Mexican-Style Shrimp Ceviche
Pulled Chicken with Jalapeño-Honey Mustard Panini
The Mexican Tamale: A Delight for the Palate
Shrimp Asopao with Pigeon Peas