Classic Watercress Soup
This classic watercress soup is a velvety, vibrant green delight, offering a surprisingly creamy texture without any dairy. The fresh, peppery flavor of watercress truly shines through in this simple yet elegant dish.
For 4 servings
Prepare your ingredients: Wash the watercress thoroughly, remove any thick, tough stems, and roughly chop the leaves and tender stems. Peel and dice the potato into 1/2-inch pieces. Chop the onion.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes, stirring occasionally, until softened and translucent.
Add the diced potato and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 10-15 minutes, or until the potato pieces are fork-tender.
Stir in the chopped watercress. Cook for just 1-2 minutes, or until the watercress has wilted and turned a vibrant green. Do not overcook, as this can dull the color and flavor.
Carefully transfer the soup to a blender, or use an immersion blender directly in the pot. Blend until completely smooth and creamy. If using a regular blender, work in batches and ensure the lid is vented to release steam, covering with a kitchen towel.
Return the blended soup to the pot (if using a regular blender). Season with salt and black pepper to taste. Reheat gently if necessary, but do not boil.
Ladle the hot soup into bowls. Garnish with a sprinkle of fresh chives or a drizzle of olive oil, if desired, and serve immediately.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1To maintain the vibrant green color and peppery flavor, add the watercress at the very end of the cooking process and blend immediately after it wilts.
- 2An immersion blender makes blending incredibly easy and mess-free, allowing you to blend directly in the pot.
- 3If your soup is too thick, you can thin it out with a little extra vegetable broth or water until it reaches your desired consistency.
- 4For an extra layer of flavor, consider adding a pinch of nutmeg or a bay leaf to the broth while the potatoes are simmering, removing the bay leaf before blending.
Adapt it for your goals.
Spicy Kick
Add a pinch of red pepper flakes or a dash of hot sauce to the soup for a subtle heat that complements the peppery watercress.
Creamier TextureCreamier Texture
For a richer, more indulgent soup, stir in 1/4 cup of heavy cream, coconut cream (for vegan), or crème fraîche after blending.
Herbal BoostHerbal Boost
Blend in a small handful of fresh parsley or chives along with the watercress for an added layer of fresh, herbaceous flavor.
Why this is on our healthy list.
Rich in Nutrients
Watercress is a powerhouse of vitamins, including K, C, and A, as well as essential minerals like calcium and iron, supporting bone health and immunity.
Antioxidant Properties
Packed with antioxidants, watercress helps combat oxidative stress in the body, contributing to overall cellular health and disease prevention.
Naturally Low Calorie
This soup is light and satisfying, making it an excellent choice for a healthy meal without compromising on flavor, thanks to its vegetable-based ingredients.
Frequently asked questions
Yes, this soup can be made 2-3 days in advance. Store it in an airtight container in the refrigerator. Reheat gently on the stovetop or in the microwave, adding a splash of broth if it's too thick.
