The vegetarian recipe for ‘Watercress and Glace Dates Soup’:
- 1/2 kg of watercress
- 5 dried honey dates (蜜枣 mi zao)
- 12 wolfberries
- 10 cups of water
- 1/2 teaspoon of salt
- Put the water into a pot and bring to a boil.
- Add watercress + glace dates + wolfberries and cook over low heat for 2 hours.
- Add salt and stir to combine.