Supo Kapisi - Samoan Watercress Soup
Watercress gives this soup a lovely peppery flavour. Traditionally this recipe would use pork bones, we’ve swapped those out for some lean bacon.
Preparation time
20 minutes + 25 minutes cooking
Serves
6 serves
What you need
1 tablespoon oil
4 slices lean bacon, cut into strips
1 tablespoon grated fresh ginger OR 1 tablespoon minced ginger
3 cloves garlic OR 1 tablespoon minced garlic
3 cups water
1 cup taro, peeled and cut into even-sized pieces OR 1 cup potato, cut into even-sized pieces
1 large bunch watercress
1 can coconut milk
Salt and pepper to taste
Method
In a large pot heat the oil. Add the bacon, ginger and garlic and cook gently until bacon has browned.
Add water and taro or potato and simmer until soft.
Add the watercress and place the lid on the pot. Simmer for a few minutes until the watercress has wilted.
Blend the soup with a stick blender.
Return the soup to the heat and add the coconut milk. Heat through.
Serving suggestion
Save a little of the coconut milk and drizzle over the top.
Did you know the 2-2-2 rule for leftover soup?
2 hours to get it in the fridge
2 days in the fridge
2 months in the freezer