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    You are here: Home / Cooking Times / a) 30 mins or less / Watercress Soup

    Watercress Soup

    28 March 2017 - By Michelle Minnaar
    This post may contain affiliate links.

    Facebook27TweetPin308YummlyShares335
    Jump to Recipe

    This watercress soup is not only a healthy addition to your diet, but a delicious meal that will fill you up with plenty of energy to conquer the rest of the day!

    Potato Soup Watercress

    It is a fantastic idea for anyone wishing to do a spring body cleansing or a detox to get their bodies ready for the summer. With relatively little preparation time, you can serve this dish to your guests in a jiffy.

    Your guests will be all the more impressed by the vibrant green colors of the watercress soup.

    What is watercress soup?

    One can say that watercress soup is actually a puree of all the ingredients from the recipe with the addition of double cream and vegetable stock.

    This lovely combination of flavours heroes the main ingredient of the dish, which is, of course, the watercress.

    Where can I get watercress?

    If you are asking yourself this question, you probably don’t use a lot of watercress. Watercress is very easy to buy.

    As it is spring, it should be available in all the major supermarket chains. As the success of this soup strongly relies on the quality of the watercress, you should aim to visit your local farmer’s market.

    There is nothing better and fresher than organically grown watercress bought directly from the producer.

    Growing your own watercress

    Have you ever tried growing any herbs of your own? Have your tried growing watercress?

    If your answer is yes, you must comment below and let us know how it went! You can plant your seeds in your garden or in a pot a grow it indoors.

    You will need to plant the seeds in fertile soil. As watercress requires more water than the average plant (a lot of moisture), the best option would be to grow it outside with our light UK showers doing the watering for you.

    The watercress prefers sunshine, but can withstand shade as well. It will take roughly two months for you to harvest the watercress. Harvest time is from early spring to late summer.

    Watercress Fresh

    Picking watercress

    When you purchase fresh watercress in a pot, or you are growing some in your lovely garden, be cautious when you pick the leaves. Carefully pick the leaves, so you don’t damage the roots of the plant.

    Otherwise it won’t grow again. Never take more than roughly a third of one plant. This will make the plant last longer.

    Watercress storage

    This plant is at its best when freshly picked. Unfortunately, watercress is not great for storage. It tends to wilt and turn a different colour by the third day in the fridge.

    Make sure you use this fragile ingredient as soon as possible so you can get the best flavours in your dish. I wouldn’t recommend freezing the watercress.

    It will lose all its flavour. Furthermore, it will be soggy once you defrost. Does anyone have any clever tips for storing salads or herbs in the fridge? Please leave a comment!

    Cooking the watercress

    Be very careful when you cook the watercress. It’s got a robust taste, but physically it’s a delicate ingredient. You can lose flavour intensity in seconds if you expose the watercress to too much heat.

    The stock

    I use vegetable stock for this watercress soup recipe. I enjoy making my own fresh vegetable stock out of any veggies I can find in my fridge.

    This way, the flavour is more intense and the dish healthier. You can be sure that in a fresh vegetable stock you won’t find any flavour additives or enhancers like in bouillon.

    If you ran out of vegetable stock, you can also use chicken stock for your watercress soup. The taste won’t differ too much.

    The potato

    The potato plays an important role in the water cress soup. The potatoes help thicken the soup and also mellows the bite of the watercress.

    You can modify the taste of the watercress soup. If you want a stronger watercress flavour to come through, simple add less potato.

    The right consistency

    As mentioned above, you can add the potato and it will help get the watercress a thicker consistency. If your watercress soup is too thick, don’t panic.

    Add more vegetable stock or water to make it more like a soup, and less like a puree. My trusted Froothie blender makes life so much easier!

    Thyme Soup Watercress

    Other ingredients you can add

    You can also mix these ingredients into your watercress soup:

    • Spinach – great in terms of fibre. Slightly bitter taste.
    • Leek – will add a bit of sweetness to the dish. Will cut through the bitterness of the watercress.
    • Lemon juice – will give the dish a boost of Vitamin C. Little acidity will complement the freshness of the water cress soup very well.
    • Celery – will add a nice crisp flavour. It will also make the watercress soup more aromatic.

    Substitutes

    I used double cream as a dressing option. If you are lactose intolerant or vegan, then you can simply leave this step out.

    If you have a great bio or vegan shop near you, you can use lactose-free cream, which is a bit trickier to find.

    Vegan friendly

    With the omission of the cream and butter, this beautiful watercress soup is a fantastic dish for vegans and vegetarians. If you wish to add protein to the dish, sprinkle with some roasted pine nuts. This dish will keep your energy levels up all day!

    Herbs

    I like to top off this dish with thyme. It looks very inviting and adds even more freshness to the dish. You can also use:

    • Rosemary – if you like bitter flavours, then rosemary is the herb for you.
    • Chives – will add another element of freshness and a different texture to the soup.
    • Parsley – a classic favourite.
    Soup Watercress

    Storage of the watercress soup

    Place the watercress soup in your fridge. Make sure you consume the soup within a couple of days while it’s still fresh.

    You can also freeze the soup once it’s cool and done. This way you won’t have to worry about preparing dinner for one night of the week.

    Hot or Cold

    You can serve the watercress soup as a hot meal and as a cold meal. This decision is 100% yours! My preference is towards serving it hot. I find it more filling when it’s warm.

    Serving Suggestions

    There are plenty of things you can serve this dish with. I already mentioned some herbs and the addition of double cream. You can also serve these with the watercress soup:

    • Parmesan – will make the soup more salty and intense.
    • Croutons – adds great crunch. Kids will love it!
    • Olive oil – drizzle in tiny amounts to add more flavour.
    • Nuts – I think pine nuts will make a lovely addition.

    If you enjoyed this recipe and wish to read more on healthy dishes, you can visit these:

    More smooth vegetable soup recipes

    Need some more soup for the soul? Check out these divine recipes.

    • Zucchini and leek soup
    • Marrow soup
    • Wild garlic soup
    • Leek and onion soup
    • Pumpkin and sweet potato soup
    Print
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    Potato Soup Cook Watercress

    Watercress Soup


    ★★★★★

    5 from 5 reviews

    • Author: Michelle Minnaar
    • Total Time: 30 minutes
    • Yield: 4 1x
    Print Recipe
    Pin Recipe

    Ingredients

    Scale
    • 1 onion, peeled and chopped
    • 2 garlic cloves, peeled
    • 15ml (1 tbsp) butter
    • 15ml (1 tbsp) vegetable oil
    • 400g (1lb) peeled potatoes, sliced
    • 750ml (3 cups) vegetable stock
    • 150g (5oz) watercress, washed
    • Double cream, optional
    • Salt and pepper, to taste

    Instructions

    1. Gently fry the onion and garlic in the butter and oil, in a large saucepan, until softened.
    2. Add the potatoes and stock to the onion mixture.
    3. Place the lid on the pot and simmer for 15 minutes or until the potatoes are tender.
    4. Add the watercress, give it a stir and let simmer for about 1 minute until the green have just wilted.
    5. Remove from the heat, pour the contents in a food processor and blend until smooth.
    6. Season to taste and serve with a dash of cream.

    Notes

    • Be careful not to overcook the watercress. It’s got a robust taste but physically it’s a delicate ingredient.
    • The potatoes help thicken the soup and also mellows the bite of the watercress. Use less potato if you want a stronger watercress flavour to come through.
    • If the soup’s consistency is too thick for your liking, add more vegetable stock or water.
    • Substitute the butter with oil to make the soup completely vegan.
    • Prep Time: 20 minutes
    • Cook Time: 10 minutes

    Nutrition

    • Serving Size: 1 serving
    • Calories: 174
    • Sugar: 8 g
    • Sodium: 75 mg
    • Fat: 5 g
    • Saturated Fat: 3 g
    • Carbohydrates: 22 g
    • Fiber: 2 g
    • Protein: 7 g
    • Cholesterol: 15 mg

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    Reader Interactions

    Comments

    1. Fiona

      March 28, 2017 at 7:21 pm

      In a salad!

      Reply
    2. stuart hargreaves

      March 28, 2017 at 7:29 pm

      AS A SALAD, I LOVE THAT PEPPERY TASTE

      Reply
    3. Tracy Nixon

      March 28, 2017 at 7:31 pm

      I enjoy salmon with a watercress sauce served wth mash!

      ★★★★★

      Reply
    4. laura banks

      March 28, 2017 at 7:34 pm

      ive only really ever had it in soup

      Reply
    5. erin madden

      March 28, 2017 at 8:29 pm

      With egg in a sandwhich

      Reply
    6. amy bondoc

      March 28, 2017 at 9:09 pm

      i mix it with spinach and eat it as it is!

      Reply
    7. Tracey Peach

      March 28, 2017 at 9:22 pm

      I love watercress in a salad the best I also love it in a sandwich too 🙂 x

      ★★★★★

      Reply
    8. Kerry Taylor

      March 28, 2017 at 9:28 pm

      With rocket in pasta! Yummy!

      Reply
    9. Kim Neville

      March 28, 2017 at 10:31 pm

      I like it in egg or chicken salad sandwiches

      Reply
    10. Helen @ Fuss Free Flavours

      March 29, 2017 at 12:20 pm

      What a beautiful soup, such a verdant green! Perfect for spring.

      ★★★★★

      Reply
    11. Chris @thinlyspread

      March 29, 2017 at 1:09 pm

      Hoorah! I have a bunch of beautiful watercress in my fridge right now – that’s lunch sorted! Such an informative post as always 🙂

      Reply
    12. Kat Lucas

      March 29, 2017 at 1:19 pm

      I like to have it on a sandwich

      Reply
    13. Jo Carroll

      March 30, 2017 at 10:26 am

      I love it in an egg sarnie. x

      Reply
    14. Solange

      March 31, 2017 at 4:03 am

      In a salad.

      Reply
    15. Iris W

      March 31, 2017 at 8:14 am

      I have to admit I have never been very adventurous when using watercress apart from adding it to egg sandwiches or on a salad. That soup looks delicious I will have to try this

      Reply
    16. Sam R

      March 31, 2017 at 7:37 pm

      with egg mayo in a baguette or sandwich! it always reminds me of summer x

      Reply
    17. C

      April 01, 2017 at 11:05 pm

      Hmmm I don’t actually see the recipe here. Am I just missing it? Where can I find it?

      Reply
      • Isis

        August 01, 2019 at 6:24 pm

        Wonderful soup. Changed recipe to bone broth for the collagen and protein, used a basil infused oil to sauté the onions, used my food processor to chop the onions and potatoes (separately) very finely, then after onions reached a gold color n the pan, I added the potatoes and sautéed for another 3-5 minutes to get a little carmelization. Added the bone broth, 2 cups of water, Cooked for 10 min, added the watercress for 1 min. Blended until velvety smooth for 90 seconds. The addition of the bone broth made a velvety rich smooth soup without any dairy and the flavors are out of this world amazing. Thank you for the inspiration!

        ★★★★★

        Reply
    18. Emily Clark

      April 03, 2017 at 4:59 pm

      I love it on top of a pizza. Nice peppery taste!

      Reply
    19. Richard Tyler

      April 09, 2017 at 1:49 pm

      Def.in EGGY Sandwiches 🙂

      Reply
      • michelle

        April 14, 2017 at 10:49 am

        Good choice, Richard!

        Reply
    20. Cherry Edwards

      April 17, 2017 at 9:09 pm

      In a salad or in a sandwich

      Reply
    21. susan hoggett

      April 18, 2017 at 1:33 pm

      I like it in salad sandwich on crusty brown bread

      Reply
    22. Emma Smith

      April 28, 2017 at 12:14 pm

      I love to add watercress to my mash potatoes and then serve it with smoked haddock and a poached egg

      Reply
    23. Sue Dorking

      April 28, 2017 at 4:41 pm

      I love watercress in a salad but will have to try the soup!

      Reply
    24. Deborah Bird

      April 28, 2017 at 7:11 pm

      Usually just in a salad! I would love to learn some new ways to use it. This soup sounds delicious!

      Reply
    25. katie w

      April 28, 2017 at 8:27 pm

      in a salad or an egg & cress sandwich

      Reply
    26. Diana

      April 28, 2017 at 10:18 pm

      In egg sandwich 🙂

      Reply
    27. Ian Murray

      April 29, 2017 at 6:36 am

      i like it in a soup. chilli chicken and watercress soup. yum.

      Reply
    28. donna l jones

      April 29, 2017 at 9:15 am

      im my sandwich

      Reply
    29. Helen

      April 29, 2017 at 10:42 am

      as soup

      Reply
    30. George Wright

      April 29, 2017 at 11:40 pm

      I enjoy it in salads & sandwiches, as a garnish with steak and made into soup.

      Reply
    31. Natalie Crossan

      April 29, 2017 at 11:59 pm

      in salads xxx

      Reply
    32. Gill plank

      January 09, 2020 at 1:38 pm

      We moved to a house with a pond which is fed by an underground spring, this flowing out down a stream to the river at bottom of the garden. I found my own supply of watercress growing on the banks of the pond so have a plentiful supply of it. I love the stuff & know it’s good for my blood etc. Soup it also good for using up a glut of the stuff when it grows too quickly. I wash it thoroughly in several lots of water & lastly in salt water just to make sure it’s clean.

      ★★★★★

      Reply
    33. D.Oreilly

      June 09, 2021 at 11:31 pm

      I loved watercress, when as a child my Mother would make Fresh (never from a packet) Watercress sandwich with sprinkling of salt, I buy from supermarket now, but not very often though, it just don’t have that peppery taste it did have. 🙁

      Reply
      • Michelle Minnaar

        August 15, 2021 at 10:58 am

        Oh, I feel your pain. Don’t even get me started on the insipid tomatoes you get in the supermarkets. Homegrown is simply the best!

        Reply

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