Sopa de Berros con Ensalada de Nopalitos (Watercress Soup with Nopalitos Salad)


Let’s face it, some of us are not good at showing our feeling very well, so for me, the best to say to someone how much I love him or her is by cooking his or her favourite things, for instance, my son Emilio loves Cochinita, so when he is feeling down, I cook that for him and his face light up straight away and my BFF daughter Miah loves ceviche, so I know how to make her happy!

The hubby here, well, he is a bit particular with the food he eats, but he loves Mexican food and his favourite Mexican dish is Ensalada de Nopalitos, but he also loves watercress, so I decided to put the two together and see what happen! And let me tell you! The soup with the Nopalitos salad was a whole success.

Let me know if you like it if you decide to make it! I would love to hear your thoughts.

Con cariño,

Karla X

Serves 2


For the Watercress Soup

  • 3 bunches of watercress
  • 1 large potato
  • 1 small garlic clove
  • 1/2 chopped white onion
  • 1 pint of organic vegetable stock
  • 2 tbsp rapseed oil
  • Salt to taste

For the Nopalitos Salad

  • 2 cups of cooked & diced nopalitos
  • 2 tomatoes
  • 1/2 chopped white onion
  • 3 tbsp chopped fresh coriander
  • Pinch of dried oregano
  • 1/4 cup crumbled queso fresco or feta
  • 1/2 chopped fresh jalapeño (optional)
  • Salt to taste


Peel the potato and diced small.

Then in a saucepan, heat the oil and add the onion.

Fry for 2 min at medium heat. Then add the diced potato, chopped garlic, vegetable stock and cook until the potato is tender.

Season with salt and add the watercress. Cook for 2 min and then blend until smooth. Set aside.

While the potato is cooking, prepare the salad. Chop everything, dice the nopalitos, onion and tomatoes.

Mix everything in a bowl. Add coriander (cilantro), queso fresco, oregano and salt.

Once the soup and salad are ready. Serve the soup in shallow bowls and add some salad on the middle.

Enjoy with some beautiful tortillas or tostadas!



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