Indonesian Watercress Soup

3 to 5 bunches of Watercress
1 tbs of crunchy peanut butter
2 tbs of oil
17 oz veg stock (use veg stock cube)
17 oz water
2 tsp of turmeric
A pinch of nutmeg (optional)
1 tbs Dark Soy
1 Large “Chunk” of ginger
Bean curd (optional)

This is a light soup suitable as a starter or light meal, like lunch.

Mix salt, pepper, nutmeg and turmeric in a bowl with enough of the dark soy to make a paste.

Heat oil in a saucepan; add ginger and fry for a few seconds. Add the peanut butter. Stir rapidly as the peanut butter will stick to the bottom of the pan.

After 30 seconds add the stock, stir rapidly.

Take a ladle of the stock and add to the turmeric paste.

Stir the paste into the liquid in the bowl.

Add the rest of the soy and the turmeric mixture to the pan and stir.

Add the watercress to the pan. Cook for about 2-3 minutes until the watercress is cooked.

Add tofu or bean curd one minute before the end (optional).