Courgette Soup (or Zucchini Soup, as it’s known in some places) is a light, refreshing, and healthy dish, perfect for a quick meal or a starter.

The delicate flavor of courgettes (zucchini) shines through in this smooth, creamy soup, which can be easily customized with herbs and spices to suit your taste. It’s a great way to use up any extra courgettes you have, especially in the summer when they’re in season.

Here’s a simple recipe for Courgette Soup:

Courgette Soup Recipe

Ingredients:

Courgettes (zucchini): 4 medium, chopped

Onion: 1 medium, chopped

Garlic: 2 cloves, minced

Potato: 1 medium, peeled and diced (optional, for added creaminess)

Vegetable stock: 4 cups

Olive oil: 2 tablespoons

Fresh basil or thyme: 1 teaspoon (optional, for extra flavor)

Salt and pepper: to taste

Lemon juice: 1 tablespoon (optional, for brightness)

Cream or coconut cream: 1/4 cup (optional, for creaminess)

Fresh parsley: chopped, for garnish

Instructions:

 Prepare the Ingredients:

Chop the courgettes into chunks. Peel and dice the potato (if using), chop the onion, and mince the garlic.

Sauté the Vegetables:

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5-7 minutes, until softened and translucent. Add the minced garlic and cook for another 1-2 minutes until fragrant.

Add the Courgettes and Potato:

Add the chopped courgettes and diced potato to the pot. Stir to combine with the onions and garlic. Cook for an additional 5 minutes to soften slightly.

Add the Stock and Herbs:

Pour in the vegetable stock and add any herbs (like thyme or basil) if using. Bring the soup to a boil, then reduce the heat and let it simmer for 15-20 minutes, until the courgettes and potato are tender.

Blend the Soup:

Once the vegetables are tender, remove the pot from the heat. Use an immersion blender to blend the soup until smooth and creamy, or transfer the soup in batches to a blender. Blend until the soup reaches your desired consistency.

Add Cream (Optional):

For a creamier texture, stir in some heavy cream or coconut cream. This step is optional, depending on how creamy you want your soup to be.

Season the Soup:

Taste the soup and adjust the seasoning with salt and pepper. You can also add a squeeze of lemon juice to brighten the flavors.

Serve:

Ladle the soup into bowls and garnish with fresh parsley. Serve hot with crusty bread or crackers for a light and satisfying meal.

Tips:

For extra flavor: Add a small amount of white wine or a splash of vinegar while cooking the onions to deepen the flavor.

Make it spicier: Add a pinch of chili flakes or some fresh chopped chili if you like a bit of heat in your soup.

Vegan version: Use coconut cream instead of dairy cream for a vegan version of the soup.

For a chunkier texture: If you prefer some texture in your soup, blend only part of the mixture and leave some pieces of courgette for a more rustic soup.

Courgette Soup is a simple, healthy, and refreshing dish that highlights the mild, tender flavor of courgettes. It’s a versatile base, easily adaptable with different herbs and spices, making it perfect for any season. Enjoy it on its own or pair it with a slice of toasted bread for a complete meal!

Pea and Ham Soup is a hearty, comforting dish that’s perfect for colder weather. It combines the rich, savory flavor of ham with the mild earthiness of peas, creating a satisfying, flavorful soup.

This dish is easy to make, nutritious, and a great way to use up leftover ham. Here’s how to make a simple and delicious version of Pea and Ham Soup.

Ingredients:

Dried split peas: 1 ½ cups (green or yellow)

Ham: 2 cups, diced (preferably leftover ham or ham hock)

Carrot: 1 large, diced

Celery: 2 stalks, diced

Onion: 1 medium, diced

Garlic: 2-3 cloves, minced

Bay leaves: 2

Thyme: 1 teaspoon dried or 1 sprig fresh

Chicken or vegetable broth: 4-5 cups (or water)

Olive oil: 1 tablespoon (for sautéing)

Salt and pepper: to taste

Ham bone: optional (for additional flavor)

Fresh parsley: chopped (optional, for garnish)

Instructions:

Prepare the Ingredients:

Rinse the split peas thoroughly under cold water to remove any debris. If you’re using a ham bone, make sure to remove any excess fat and cut the ham into smaller pieces.

Dice the vegetables (carrot, celery, onion, and garlic) and set them aside.

Sauté the Vegetables:

In a large pot, heat the olive oil over medium heat. Add the diced onion, carrot, and celery, and sauté for about 5-7 minutes until they soften and the onion becomes translucent.

Add the minced garlic and sauté for an additional 1-2 minutes, until fragrant.

Add the Ham and Broth:

Add the diced ham (and ham bone, if using) to the pot. Stir to combine, then pour in the chicken or vegetable broth.

Add the rinsed split peas, bay leaves, and thyme. Stir everything together and bring to a boil.

Simmer the Soup:

Once the soup is boiling, reduce the heat to low and cover the pot. Let the soup simmer for about 1-1.5 hours, or until the peas are tender and have broken down, thickening the soup. Stir occasionally to ensure nothing sticks to the bottom.

If you’re using a ham bone, you can remove it after 45 minutes to an hour, stripping off any remaining meat and adding it back to the soup.

Season the Soup:

Once the peas are fully cooked and the soup has thickened, taste and season with salt and pepper as needed. If the soup is too thick, you can add extra water or broth to reach your desired consistency.

Serve:

Ladle the soup into bowls and garnish with fresh chopped parsley, if desired. Serve hot with crusty bread or a side salad for a complete meal.

Tips:

Ham: Using leftover ham or a ham hock will infuse the soup with a deep, smoky flavor. If you don’t have leftover ham, you can also use store-bought diced ham or even smoked sausage for a different flavor.

Split Peas: Dried split peas do not require pre-soaking, making them easy to work with. However, you can soak them overnight if you prefer a quicker cooking time.

Consistency: If you prefer a smoother texture, you can use an immersion blender to puree part or all of the soup once the peas are tender.

Vegetarian Option: For a vegetarian version, simply omit the ham and ham bone, and use vegetable broth instead of chicken broth. You can add extra seasonings like smoked paprika or liquid smoke to mimic the savory depth that ham provides.

Pea and Ham Soup is a hearty and satisfying dish that’s perfect for warming up on a chilly day. With its rich flavors and simple ingredients, it’s sure to become a comforting favorite in your recipe collection.

Gukbap (국밥) is a traditional Korean dish that consists of a flavorful soup (guk, 국) served with rice (bap, 밥) in the same bowl.

It’s a hearty and comforting meal, often enjoyed as a breakfast or lunch, and it can vary greatly depending on the type of broth and ingredients used. The combination of rice and soup creates a satisfying, wholesome dish that’s filling and nutritious.

Here’s how to make a simple and classic Beef Gukbap (소고기국밥), which is one of the most popular versions:

Beef Gukbap (소고기국밥) Recipe

Ingredients:

Beef: 200-250g (thinly sliced beef brisket, sirloin, or short ribs)

Rice: 1-2 cups cooked (preferably short-grain rice)

Garlic: 2-3 cloves, minced

Ginger: 1-2 slices (optional)

Soy sauce: 2 tablespoons

Sesame oil: 1 tablespoon

Green onions: 2-3 stalks, chopped (for garnish)

Salt: to taste

Pepper: to taste

Water or beef broth: 4-5 cups (for the soup base)

Tofu: optional, cut into cubes (for added texture)

Chili paste (gochujang) or chili flakes (gochugaru): optional, for a spicy kick

Sesame seeds: for garnish (optional)

Instructions:

Prepare the Beef:

Slice the beef thinly against the grain. You can use beef brisket, short ribs, or any tender cut of beef. If you’re using bones, you may need to boil them separately to extract more flavor.

Make the Broth:

In a large pot, heat the sesame oil over medium heat. Add the sliced beef and sauté until it turns brown and releases its juices, about 3-4 minutes.

Add the minced garlic and ginger slices (if using), sautéing for another minute until fragrant.

Add the Liquid:

Pour in the water or beef broth, bringing it to a boil. Once it starts boiling, reduce the heat to a simmer. Let it cook for about 20-30 minutes so the flavors meld together. Skim off any scum that rises to the top for a clearer broth.

Season the Broth:

Season the soup with soy sauce, salt, and pepper to taste. If you like a little spice, you can add gochujang (Korean chili paste) or gochugaru (chili flakes) for heat. Adjust the seasoning based on your preference.

Add the Rice:

Once the broth is ready and flavorful, add the cooked rice directly into the soup. Let it cook for an additional 5-10 minutes, allowing the rice to absorb the flavors of the broth and become tender.

Serve:

Ladle the soup and rice into individual bowls. Garnish with chopped green onions and a sprinkle of sesame seeds. You can also add a few cubes of tofu for extra texture, if desired.

Enjoy:

Serve your gukbap hot and enjoy the comforting combination of tender beef, savory broth, and hearty rice.

Tips:

Broth: For a richer flavor, you can use a beef bone broth, or even add a bit of anchovy broth for a deeper umami taste.

Meat Options: While beef is most common, you can also make gukbap with pork or chicken for different variations. For pork, Dwaeji Gukbap (돼지국밥) is a popular option.

Rice: If you prefer, you can serve the rice separately, and pour the hot broth over the rice when serving.

Gukbap is a versatile and hearty meal that combines the best of Korean comfort food. It’s perfect for a cozy lunch or dinner, especially during colder weather.

Kongguksu (콩국수) is a refreshing and creamy cold noodle soup made with soybean broth. It’s a popular summer dish in Korea, especially during the hot months, due to its cooling and nourishing properties.

The soup is made from blended soybeans, creating a rich and smooth broth, and served with thin wheat noodles and vegetables. It’s a light yet satisfying meal, perfect for a hot day.

Ingredients:

Soybeans: 1 cup dried soybeans (or 1 can of unsweetened soybeans)

Cold water: 4-5 cups (for the broth)

Wheat noodles (somyeon): 200g (thin, cold wheat noodles, often used in cold noodle dishes)

Garlic: 1-2 cloves, minced

Sesame oil: 1 teaspoon (optional)

Salt: to taste

Cucumber: 1/2, julienned (for garnish)

Sesame seeds: 1 tablespoon, toasted (for garnish)

Ice cubes: optional (for an extra refreshing touch)

Instructions:

Prepare the Soybeans:

If using dried soybeans, soak them in water overnight or for at least 8 hours. After soaking, drain and rinse the soybeans.

If using canned soybeans, drain and rinse them thoroughly.

Make the Soybean Broth:

In a blender or food processor, combine the soaked soybeans and cold water (about 4-5 cups). Blend until smooth and creamy.

If the mixture is too thick, you can add more water to adjust the consistency to your liking.

After blending, strain the mixture through a fine mesh sieve or cheesecloth to remove the soybean pulp, leaving you with a smooth, creamy soy broth. Discard the pulp or save it for other uses.

Prepare the Noodles:

Cook the wheat noodles (somyeon) according to package instructions. Drain and rinse under cold water to cool them down, then set them aside.

Season the Broth:

Pour the strained soybean broth into a large bowl. Add the minced garlic and season with salt to taste. If you like, you can also add a small drizzle of sesame oil for extra flavor.

If you want the soup extra cold, you can add a few ice cubes directly into the broth.

Assemble the Dish:

To serve, place a portion of cold noodles into each bowl. Pour the soybean broth over the noodles, ensuring the noodles are submerged.

Garnish with julienned cucumber and toasted sesame seeds. You can also add a sprinkle of additional salt if needed.

Serve:

Serve Kongguksu immediately, and enjoy it cold as a refreshing and light meal.

Tips:

Soybeans: If you want a richer broth, you can increase the amount of soybeans. However, be sure to balance the soybeans with enough water to keep the soup creamy and drinkable.

Noodles: Use thin, cold wheat noodles (somyeon) for the traditional Kongguksu experience. You can find them in most Korean grocery stores, but if they’re unavailable, you can substitute with other thin, cold noodles.

Customization: Kongguksu can be customized with other garnishes like chopped green onions, boiled eggs, or a dash of chili powder for a bit of heat.

Kongguksu is a delicious and wholesome summer dish that’s perfect for cooling off while still providing nourishment. The smooth, creamy soybean broth pairs beautifully with the cold noodles, making it a refreshing yet satisfying meal.

Smoked Haddock and Potato Soup is a rich and creamy dish with the perfect balance of smokiness from the haddock and the comforting texture of potatoes.

The soup has a subtle depth of flavor, making it perfect for colder days when you need something both hearty and flavorful. The combination of fish, potatoes, and cream creates a velvety smooth soup that is satisfying without being overly heavy.

Here’s a simple recipe for Smoked Haddock and Potato Soup:

Smoked Haddock and Potato Soup Recipe

Ingredients:

Smoked haddock fillets: 2-3 fillets (about 300g)

Potatoes: 3 medium, peeled and diced (waxy potatoes like Yukon Gold are best)

Onion: 1 medium, chopped

Leek: 1 medium, sliced (optional, for extra flavor)

Garlic: 2 cloves, minced

Vegetable or fish stock: 4 cups

Milk: 1 cup (or cream for a richer version)

Butter: 2 tablespoons

Fresh thyme: 1 teaspoon (or dried thyme)

Bay leaf: 1 (optional)

Salt and pepper: to taste

Fresh parsley: chopped, for garnish

Lemon juice: 1 teaspoon (optional, for brightness)

Instructions:

Prepare the Ingredients:

Peel and dice the potatoes. Chop the onion and leek (if using), and mince the garlic. Set the smoked haddock fillets aside.

Poach the Haddock:

In a separate pan, place the smoked haddock fillets and cover with cold water. Bring to a gentle simmer over medium heat and cook for about 5-7 minutes, until the fish is cooked through. Remove the fish from the pan and set it aside to cool slightly. Reserve the cooking liquid for later use.

Sauté the Vegetables:

In a large pot, melt the butter over medium heat. Add the chopped onion and leek (if using), and sauté for about 5 minutes until softened. Add the minced garlic and cook for another 1-2 minutes until fragrant.

Add the Potatoes and Stock:

Add the diced potatoes to the pot, followed by the vegetable or fish stock. Bring the soup to a boil, then reduce the heat to low and let it simmer for about 15-20 minutes, or until the potatoes are tender.

Flake the Haddock:

While the potatoes are cooking, use a fork to flake the cooked haddock into bite-sized pieces, discarding any skin and bones.

Combine the Haddock and Milk:

Once the potatoes are tender, add the flaked haddock to the pot, along with the reserved cooking liquid from the haddock (if you prefer a thinner soup, you can use all of the cooking liquid). Stir in the milk (or cream for a richer soup) and fresh thyme. Simmer for another 5 minutes to let the flavors combine.

Season the Soup:

Taste the soup and adjust the seasoning with salt and pepper as needed. Add a squeeze of lemon juice for brightness if desired.

Serve:

Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot with a slice of crusty bread or a side of salad.

Tips:

For extra flavor: You can add a small amount of white wine to the pot when sautéing the vegetables or a dash of smoked paprika to enhance the smokiness of the haddock.

For a creamier texture: If you prefer a thicker soup, you can blend part of the soup using an immersion blender and leave some chunks of potato for texture.

Vegan alternative: If you want a vegetarian version, substitute the smoked haddock with smoked tofu or mushrooms for an earthy flavor.

Smoked Haddock and Potato Soup is a satisfying and delicious meal that’s full of flavor and perfect for colder weather. The smokiness of the haddock pairs beautifully with the creamy, earthy potatoes, making it a comforting classic that’s sure to be enjoyed by all.

Cabbage and Bacon Soup is a hearty, flavorful soup that combines the earthy taste of cabbage with the savory, smoky goodness of bacon.

This dish is simple, comforting, and perfect for a cozy meal, making use of affordable ingredients that are packed with flavor. The combination of tender cabbage, crispy bacon, and a rich broth makes for a filling and satisfying soup.

Here’s a simple recipe for Cabbage and Bacon Soup:

Cabbage and Bacon Soup Recipe

Ingredients:

Bacon: 6-8 slices, chopped into small pieces

Cabbage: 1 small or half of a large head, shredded

Onion: 1 medium, chopped

Garlic: 2-3 cloves, minced

Carrot: 1 large, peeled and diced (optional for sweetness)

Potatoes: 2 medium, peeled and diced (optional for extra heartiness)

Vegetable or chicken stock: 4 cups

Olive oil: 1 tablespoon (if needed)

Dried thyme: 1 teaspoon

Salt and pepper: to taste

Bay leaf: 1 (optional)

Fresh parsley: chopped, for garnish

Instructions:

Prepare the Ingredients:

Chop the bacon into small pieces. Shred the cabbage, peel and dice the potatoes (if using), chop the onion, and mince the garlic. Dice the carrot (if using).

Cook the Bacon:

In a large pot, heat a little olive oil over medium heat (if needed, depending on the fat content of your bacon). Add the chopped bacon and cook for 5-7 minutes until it’s crispy and golden brown. Once cooked, remove the bacon pieces with a slotted spoon and set them aside, leaving some of the bacon fat in the pot.

Sauté the Vegetables:

In the same pot with the bacon fat, add the chopped onion and cook for 4-5 minutes until softened. Add the minced garlic and cook for another 1-2 minutes, until fragrant.

Add the diced carrots and potatoes, stirring occasionally. Let them cook for 5 minutes, allowing the vegetables to soften slightly.

Add the Stock and Simmer:

Pour in the vegetable or chicken stock, add the dried thyme, and the bay leaf (if using). Bring the soup to a boil, then reduce the heat and let it simmer for about 15-20 minutes, or until the potatoes and carrots are tender.

Add the Cabbage:

Add the shredded cabbage to the pot and stir to combine. Let it cook for another 10-15 minutes, until the cabbage is tender and wilted.

Return the Bacon:

Add the crispy bacon back into the soup, stirring it into the broth. Cook for a further 5 minutes to allow all the flavors to meld together.

Season the Soup:

Taste the soup and season with salt and pepper as needed. If you prefer more depth, you can add a splash of apple cider vinegar or a squeeze of lemon juice to brighten the flavors.

Serve:

Ladle the soup into bowls and garnish with fresh parsley. Serve hot with crusty bread or a side salad for a complete meal.

Tips:

For extra flavor: You can add a pinch of red pepper flakes or a splash of Worcestershire sauce to enhance the richness of the soup.

Make it heartier: If you want a more filling soup, add extra potatoes or include some beans, like cannellini beans or kidney beans, for added protein.

Smoked bacon: Using smoked bacon adds even more depth to the flavor, but regular bacon works just fine if you prefer a milder taste.

Cabbage and Bacon Soup is a comforting, savory dish that combines the richness of bacon with the mild earthiness of cabbage. It’s simple to make but full of satisfying flavor. This hearty soup is perfect for a cozy dinner or lunch and is sure to warm you up on a cold day!

This is a Korean comfort food favorite that’s spicy, tangy, and packed with flavor.

Kimchi Jjigae (Kimchi Stew with Pork)

Ingredients: (Serves 2-3)

1½ cups well-fermented kimchi (the older, the better), chopped

200g pork belly or pork shoulder, thinly sliced

1 small onion, sliced

2 scallions, chopped

2 cloves garlic, minced

1 block soft tofu, sliced (optional but recommended)

2½ – 3 cups water or anchovy broth

1 tbsp Korean gochugaru (red chili flakes) — adjust to taste

1 tbsp gochujang (Korean red chili paste)

1 tbsp soy sauce (Korean soup soy sauce preferred)

1 tsp sesame oil

Salt & pepper to taste

Optional: Mushrooms (enoki or shiitake), zucchini slices

Instructions:

1. Sauté the Pork & Kimchi:

In a heavy-bottomed pot (clay pot if available), heat sesame oil over medium heat.

Add the pork belly slices and sauté until they start browning.

Toss in the chopped kimchi and sliced onions. Stir-fry together for about 3-4 minutes until the kimchi softens and releases its aroma.

2. Season & Add Broth:

Stir in the minced garlic, gochugaru, and gochujang. Mix well to coat everything in the seasoning.

Pour in the water or anchovy broth until the ingredients are just submerged.

Add soy sauce and bring everything to a boil.

3. Simmer the Stew:

Once boiling, reduce the heat to medium-low.

Let the stew simmer uncovered for 20-25 minutes, allowing the flavors to deepen and the pork to get tender.

4. Add Tofu & Vegetables (Optional):

Gently place tofu slices on top and simmer for another 5 minutes.

Add mushrooms or zucchini if using.

5. Final Touch:

Taste the broth. Adjust seasoning with more salt or soy sauce if needed.

Toss in chopped scallions just before serving.

Serving Suggestions:

Serve hot with a bowl of steamed white rice.

Pair with other banchan (Korean side dishes) like pickled radish, spinach namul, or seasoned seaweed.

Tips for the Best Kimchi Jjigae:

Older kimchi is key — the sourness adds depth.

Use pork belly for a richer, fattier broth.

Anchovy broth gives an extra layer of umami but plain water works too.

Letting it simmer longer deepens the flavor.

Optional Add-ons:

Crack an egg on top while simmering

Add glass noodles for extra texture

Sprinkle toasted sesame seeds before serving

Enjoy your rich, spicy, and tangy Kimchi Jjigae with Pork — perfect for cold days or when you’re craving some comforting Korean flavors!

Pea and Mint Soup is a refreshing and vibrant dish, with the sweetness of peas paired with the freshness of mint.

This soup is light, yet satisfying, and makes for a perfect starter or a light lunch, especially in the spring and summer when peas are in season. It’s easy to prepare and can be made vegan, depending on your preference.

Here’s a simple recipe for Pea and Mint Soup:

Pea and Mint Soup Recipe

Ingredients:

Frozen or fresh peas: 4 cups (about 500g)

Onion: 1 small, chopped

Garlic: 2 cloves, minced

Potato: 1 medium, peeled and diced (for creaminess)

Vegetable or chicken stock: 4 cups

Olive oil: 2 tablespoons

Fresh mint leaves: 1/4 cup (more for garnish)

Lemon juice: 1 tablespoon (optional, for brightness)

Salt and pepper: to taste

Heavy cream or coconut cream: 1/4 cup (optional, for a creamy texture)

Fresh parsley or mint: for garnish

Instructions:

Prepare the Ingredients:

Chop the onion, mince the garlic, and peel and dice the potato. If using fresh peas, blanch them briefly in boiling water for about 2-3 minutes, then drain.

Sauté the Onion and Garlic:

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5-7 minutes, until softened and translucent. Add the minced garlic and cook for another minute, until fragrant.

Add the Potato and Stock:

Add the diced potato to the pot, then pour in the vegetable or chicken stock. Bring the soup to a boil, then reduce the heat and let it simmer for 10 minutes, until the potato is tender.

Add the Peas and Mint:

Add the peas and fresh mint leaves to the pot. Continue to simmer for another 5-7 minutes, until the peas are tender and bright green.

Blend the Soup:

Remove the pot from the heat. Use an immersion blender to blend the soup until smooth and creamy, or transfer the soup in batches to a blender. Blend until velvety and well combined.

Add Cream (Optional):

For a creamier soup, stir in the heavy cream or coconut cream. If you want a dairy-free version, you can skip this step or use a plant-based cream alternative.

Season the Soup:

Taste the soup and adjust the seasoning with salt and pepper. Add a squeeze of lemon juice to brighten the flavors.

Serve:

Ladle the soup into bowls and garnish with fresh parsley or mint. Serve hot or chilled, depending on your preference, with a side of crusty bread or crackers.

Tips:

For extra depth of flavor: Add a splash of white wine or a bit of vegetable miso paste when cooking the onions for a more savory base.

For a chunkier texture: Blend only half of the soup and leave some peas unblended for a bit of texture in the soup.

Vegan option: Use coconut cream or omit cream entirely for a lighter, vegan version of the soup.

Pea and Mint Soup is fresh, light, and packed with flavor. The combination of sweet peas and mint makes it a perfect choice for warm weather or whenever you want something quick, healthy, and delicious.

Watercress Soup is a light, refreshing, and nutritious soup that features the peppery, slightly bitter flavor of watercress.

This vibrant green soup is packed with vitamins and minerals, making it both a delicious and healthy option. It’s perfect for a light meal or as a starter to a more substantial meal.

Here’s a simple recipe for Watercress Soup:

Watercress Soup Recipe

Ingredients:

Watercress: 4 cups, washed and tough stems removed

Potatoes: 2 medium, peeled and diced (for creaminess)

Onion: 1 medium, chopped

Garlic: 2 cloves, minced

Vegetable or chicken stock: 4 cups

Olive oil or butter: 2 tablespoons

Salt and pepper: to taste

Lemon juice: 1 tablespoon (optional, for added freshness)

Cream or milk: 1/2 cup (optional, for a creamy texture)

Fresh herbs: parsley or chives, for garnish (optional)

Instructions:

Prepare the Ingredients:

Wash the watercress thoroughly, removing any tough stems. Peel and dice the potatoes, and chop the onion and garlic.

Sauté the Aromatics:

In a large pot, heat the olive oil or butter over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and translucent.

Add the minced garlic and cook for an additional 1 minute until fragrant.

Cook the Potatoes:

Add the diced potatoes to the pot and stir them with the onions and garlic. Let them cook for about 5 minutes, stirring occasionally, to allow the flavors to combine.

Add the Stock:

Pour in the vegetable or chicken stock, bring the soup to a boil, then reduce the heat to low and let it simmer for 15-20 minutes, or until the potatoes are tender.

Add the Watercress:

Add the watercress to the pot and cook for 3-5 minutes, until wilted and tender. Watercress cooks very quickly, so don’t leave it in the pot for too long.

Blend the Soup:

Remove the pot from the heat. Use an immersion blender to blend the soup until smooth, or transfer it in batches to a regular blender. Blend until you reach a creamy, silky texture.

Finish the Soup:

Stir in the lemon juice for extra brightness, and season with salt and pepper to taste. If you want a creamier soup, stir in some cream or milk and heat the soup through.

Serve:

Ladle the soup into bowls and garnish with fresh herbs like parsley or chives if desired. Serve hot with a slice of crusty bread for a satisfying meal.

Tips:

For a Vegan Option: This soup is naturally vegan if you skip the cream or use coconut milk instead of dairy cream.

For Extra Flavor: You can add a few sprigs of fresh thyme or a bay leaf while simmering the potatoes for added depth of flavor.

Add-Ins: For extra protein, you can add some cooked lentils or peas to the soup.

Watercress Soup is a refreshing, vibrant dish that’s packed with nutrients and flavor. The slight pepperiness of the watercress pairs beautifully with the creamy texture of the potatoes, creating a balanced and satisfying soup. Enjoy it as a light lunch or a healthy starter!

This is a classic, light Korean soup that’s often served as a banchan (side dish) or a starter in a Korean meal. It’s healthy, simple, and packed with umami flavors.

Ingredients:

200g soybean sprouts (kongnamul), rinsed

4 cups water

2 cloves garlic, minced

1 small Korean radish (mu), thinly sliced (optional)

1 scallion, chopped

1 tsp Korean soup soy sauce (Guk-ganjang) or light soy sauce

Salt to taste

A dash of toasted sesame oil

A pinch of Korean red chili flakes (gochugaru) – optional for a mild kick

Instructions:

Prep the Ingredients:

Wash the soybean sprouts thoroughly under cold water. Remove any bad or blackened sprouts.

Start the Soup Base:

In a medium pot, add water and the sliced Korean radish (if using).

Bring it to a boil over medium heat.

Add Soybean Sprouts:

Once boiling, add the soybean sprouts and cook uncovered for about 5-7 minutes until they soften and the broth develops a light, nutty flavor.

Season the Soup:

Stir in minced garlic and soup soy sauce.

Taste the broth and adjust seasoning with salt as needed.

If you like a slight spicy touch, add a pinch of gochugaru.

Finish with Garnish:

Add chopped scallions.

Drizzle a little toasted sesame oil on top for aroma.

Serve Hot:

Serve the soup in a small bowl as part of your Korean meal. It’s light, clean, and comforting.

Serving Tips:

Serve this soup as a side dish with steamed white rice, kimchi, and grilled meats.

It also works great as a hangover cure due to its light broth and refreshing taste.

Optional Add-ins:

Tofu cubes

Mushrooms (shiitake or enoki)

Sliced onions for extra sweetness

Quick Notes:

Guk-ganjang (Korean soup soy sauce) is saltier and lighter in color than regular soy sauce, making it perfect for soups without darkening the broth.

Avoid overcooking the sprouts to maintain their crunch and prevent bitterness.