Potaje de Berros

(Watercress Soup)

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.


  • 1/2 Kg. of watercress
  • 1/2 Kg. of potatoes
  • 1/4 Kg. pig ribs
  • 1/4 Kg. of white beans
  • 150 gr. of yam
  • 2 tender corns
  • 1 tomato
  • 1 onion
  • 1 green pepper
  • 3 garlic cloves
  • 1/2 small cup of olive
  • saffron
  • salt
  • water.


  1. Leave the white beans to soak and soften overnight.
  2. Place the ribs, white beans, corns and yam in a pot. Add three litres of water and put it on to heat.
  3. When it is half cooked, add the watercress, potatoes, onion, tomato and pepper, all previously chopped up, along with the salt, saffron, ground garlic and oil.
  4. Cook it at medium heat until thoroughly cooked.

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