700g watercress, 100g carrot, 100g corn on the cob, 100g cashew nuts, 40g dried figs, 1pc. dried tangerine peel
1-2 tsp sea salt
- Rinse watercress. Cut corn into thick chunks. Cut carrots into big wedges. Cut dried figs into thin shreds.
- Bring 20 bowls of water to the boil. Add all ingredients and cook in high heat for 15 minutes. Turn to medium heat and cook for 45 minutes.
- Reduce to low heat and simmer for another 1 hour. Turn off heat. Season with salt and serve.
- To ensure better taste, add dried tangerine peel and 0.5 tsp. cooking oil into cold water before turning on heat.