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Watercress Mint Clear Soup with Carrots, Beans, Garlic and Black Pepper
Recipe

Watercress Mint Clear Soup with Carrots, Beans, Garlic and Black Pepper

Starter • India

Fresh watercress and mint are simmered into a bright, clear vegetable soup with carrots, French beans, garlic and a bold black pepper finish. Light, warming and cholesterol-conscious.

Why smarter

This starter is vegetable-forward and fibre-rich, using minimal oil and no cream or butter. Watercress, beans and carrots add bulk and micronutrients while black pepper and garlic deliver strong flavour without relying on saturated fat.

Chef tip

Keep the soup clear by simmering gently and adding the chopped watercress and mint at the end; high heat or long cooking can dull the green colour and make flavours muddy.

Soft line

Serve hot with a squeeze of lemon and a pinch of freshly crushed pepper.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 Watercress, tender stems removed, roughly chopped 2.500 cups Watercress
2 Fresh mint leaves, roughly chopped 0.500 cup Mint leaves
3 Carrot, peeled and finely diced 1.000 medium Carrot
4 French beans, finely sliced 1.000 cup French beans
5 Garlic cloves, finely chopped 4.000 cloves Garlic
6 Ginger, finely grated (optional but recommended) 1.000 tsp Ginger Optional
7 Black peppercorns, freshly crushed (plus more to finish) 1.000 tsp Black pepper
8 Cumin seeds 0.500 tsp Cumin seeds
9 Extra-virgin olive oil or cold-pressed groundnut oil 2.000 tsp Oil Use minimal oil for a lighter, cholesterol-conscious soup
10 Vegetable stock or water 5.000 cups Vegetable stock Low-sodium if using stock
11 Lemon juice 1.000 tbsp Lemon juice To taste
12 Salt 0.750 tsp Salt Adjust to taste; reduce if using salted stock

Method

  1. Prep the vegetables: chop watercress and mint; dice the carrot; slice the beans; finely chop garlic (and grate ginger if using).
  2. Heat the oil in a pot over medium-low heat. Add cumin seeds and let them sizzle for 10–15 seconds until aromatic.
  3. Add garlic (and ginger, if using). Sauté for 30–45 seconds until fragrant, without browning.
  4. Add diced carrot and sliced beans. Stir for 1 minute, then pour in the vegetable stock (or water).
  5. Bring to a gentle boil, then lower to a simmer. Cook 8–10 minutes, until the vegetables are tender but not mushy.
  6. Add crushed black pepper and salt. Simmer 1 minute.
  7. Add the chopped watercress and mint. Simmer gently for 2–3 minutes, just until the greens soften and the soup turns lightly green.
  8. Turn off the heat. Stir in lemon juice. Taste and adjust salt and pepper. Ladle into bowls and finish with a pinch of freshly crushed black pepper.