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Rea´s Food Stories

Rea loves food and people.

Canarian watercress soup

Nicolaas Heyning

"Potaje de berros"

This soup is very common on the Canary Island and every island has his own version, actually every cook has his own version, so do I. Means you can decide which vegetables you take, but corn shouldn´t be missed as well as the watercress. 

Ingredients (serves 4-6)

  • 2 bunches watercress, cut 
  •  200 grams of dried white beans
  •  3 big potatoes, cubes
  • 200 gr. green beans
  • 2 corn cobs
  •  1 onion, cubes
  • 1 green pepper
  • 1 piece of pumpkin
  •  2 clove garlic, sliced
  •  2 ripe tomatoes, cubes
  •  1 pinch of cumin
  •  1 pinch of saffron
  •  1 pinch of salt and black pepper
  • addtionaly you can use also 500gr pork chop (this is actually the ways it is eaten here, but I cook the veggetarian variant)


Chop the onion and green pepper and put them to fry with a little bit of oil.
Cut the pork rib stick and add it to the onion and pepper once they are soften. Add the potatoesand the rest of the veggies. Cover with hot water, season and cook over low heat for 20-25 minutes. Shortly before the end you add the watercress (reserve some for garnish) and voila, the Canarian soup that is eaten with bread of Gofio.