Watercress Soup is one of the most important and well-known dishes in Canarian cuisine.
In the Canary Islands, making soup is more than just cooking a recipe; it’s a deeply rooted tradition. There are many types (lentil, chard, etc.), but watercress soup holds a very special place and is the favorite of the Canarians.
It’s a simple, very nutritious soup that’s deeply rooted in the land. It perfectly represents what island cuisine is all about: home cooking, made with seasonal produce and lots of love.
In the Canary Islands, making soup is more than just cooking a recipe; it’s a deeply rooted tradition. There are many types (lentil, chard, etc.), but watercress soup holds a very special place and is the favorite of the Canarians.
Origins
Watercress (Nasturtium officinale) grows naturally in damp, mid-altitude areas, and has been a highly valued vegetable in the rural areas of the islands since ancient times. Its slightly peppery flavor and nutritional value made it an ideal ingredient for country stews.
Watercress Soup, like much of traditional Canarian cuisine, is a testament to peasant ingenuity. It arose from the need to feed the family using what the land offered: potatoes, millet (corn), beans, pumpkin, carrots, and, of course, a generous bunch of freshly picked watercress.
The result of this humble mixture is a dense, comforting dish with an intense aroma, capable of providing comfort even on the hottest days.
Typical ingredients of watercress soup
Although there are slight variations depending on the island or municipality, the basic ingredients of watercress soup are usually:
- 1 large bunch of fresh watercress
- 2 or 3 medium potatoes
- 1 piece of pumpkin
- 1 carrot
- 1 ear of corn (pineapple) cut into slices
- 1 handful of white or pinto beans (soaked overnight)
- 1 small piece of salted rib or meat (optional)
- 1 onion and 2 cloves of garlic
- Olive oil
- Salt and cumin to taste
- Enough water to cover
Elaboration
- In a large pot, sauté the chopped onion and garlic with a little oil.
- Add the beans, corn and meat if using, cover with water and cook until the legumes are tender.
- Then add the potatoes, pumpkin, carrot and finally the chopped watercress.
- It is seasoned with salt and cumin, and left to simmer slowly until the soup has a thick texture and the flavors blend together.
It is traditionally served with gofio, which is mixed with a little of the soup broth until it forms a smooth dough.
A recipe that unites several islands
Watercress soup is especially popular in La Gomera, where it reaches its peak. There, it’s made with plenty of vegetables and is usually served in large wooden bowls, accompanied by gofio (a type of flour), grated cheese, and chopped raw onion —a combination that enhances its flavor.
In Tenerife and Gran Canaria , however, it tends to be made with more broth. In El Hierro, salted pork is frequently used and it is cooked over a wood fire, which gives it a distinctive smoky aroma.
In some homes, the soup is served as the main course followed by local fruits or typical sweets such as bienmesabe or Canarian cheese .
Where can I eat watercress soup?
Finding this dish today is somewhat difficult, as it’s not usually in high demand at guachinches and Canarian food bars . Even so, you’re more likely to find it in some of these establishments, or in bars with a daily set menu.
On the island of La Gomera it is usually easier to find it in various restaurants, since watercress soup is more deeply rooted on that island and is a sign of identity, with its peculiar wooden bowls where it is usually served.
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