This is one of my favourite soups from childhood, along with the Caldo Verde and Sopa Juliana, from my mother’s ark of recipes. For my versions of Caldo Verde, click here and here. And I promise to get the Sopa Juliana recipe from my mother soon, so I can share that with you too.
In the meantime, there’s this “delicacy”… nom nom!
*For those of you avoiding the white potato completely on your Paleo lifestyle, it can be omitted. However, the flavour of the soup is not quite the same without it.
- 1 small to medium head of cauliflower, cut into florets
- 2 medium white potatoes*, peeled and cut into large chunks
- 140g of fresh watercress, washed
- coarse sea salt, and fresh pepper, to taste
- Prepare all the vegetables.
- In a large pot, place the potatoes and cauliflower.
- Pour enough cold water over them to cover and about a couple of fingers more.
- Over medium heat, cook until the potatoes are tender, about 20-25 minutes.
- Add the watercress and cook about 10 minutes longer.
- Remove from heat and allow to slightly cool.
- You can use a food processor or a hand “mini pimer” to pure; however, I have found that the traditional pureer/food mill (called pasapure in Spanish) works best (pictured).
- Return to medium heat, and add about 1 tablespoon of olive oil. Heat until warm enough to serve.
- Add sea salt and pepper to taste.