Potato Soup Cook Watercress

Watercress Soup

  • Author: Michelle Minnaar
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x


  • 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


  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.


  • 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.


  • 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