Watercress grows in watery fields or on the banks of freshwater streams and, although it grows in abundance all over Europe, it is usually only used in salads or in dressings. However, with this ingredient one of the most typical soups of the Canary Islands is made. Preparation: Finely chop the watercress, the onion and the pepper. Peel the potatoes and cut them into cubes. Put them all into the saucepan with the pieces of meat, which can be either beef or bits of pork.
Add a generous splash of oil and enough water to cover all the ingredients. Then add some garlic, cumin and salt previously crushed in a mortar. Then, heating slowly and stirring occasionally the dish is soon ready. Sometimes finely chopped green beans or French beans can be added: these of course should have previously been left to soak overnight.