Watercress gives this soup a lovely peppery flavour. Traditionally this recipe would use pork bones, we’ve swapped those out for some lean bacon.

A bag of carrots is one of the most economical wholefoods you can buy. In this recipe you don’t even need to peel them!

Teamed up with ginger, this soup is a winter warmer, particulary if you or whānau are under the weather with a cold or flu.

This is an easy mid-winter meal. If you are cooking for a crowd just double or triple the recipe. You can use any green leafy vegetable in this soup. Try it with silverbeet, kale or rocket.