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

Watercress Soup

28th March 2017 - By Michelle Minnaar
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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.

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  • Leek and onion soup
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  • Carrot soup
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  • Watercress soup
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Potato Soup Cook Watercress

Watercress Soup


★★★★★

5 from 5 reviews

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

  • 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.

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 says

    28th March 2017 at 7:21 pm

    In a salad!

    Reply
  2. stuart hargreaves says

    28th March 2017 at 7:29 pm

    AS A SALAD, I LOVE THAT PEPPERY TASTE

    Reply
  3. Tracy Nixon says

    28th March 2017 at 7:31 pm

    I enjoy salmon with a watercress sauce served wth mash!

    ★★★★★

    Reply
  4. laura banks says

    28th March 2017 at 7:34 pm

    ive only really ever had it in soup

    Reply
  5. erin madden says

    28th March 2017 at 8:29 pm

    With egg in a sandwhich

    Reply
  6. amy bondoc says

    28th March 2017 at 9:09 pm

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

    Reply
  7. Tracey Peach says

    28th March 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 says

    28th March 2017 at 9:28 pm

    With rocket in pasta! Yummy!

    Reply
  9. Kim Neville says

    28th March 2017 at 10:31 pm

    I like it in egg or chicken salad sandwiches

    Reply
  10. Helen @ Fuss Free Flavours says

    29th March 2017 at 12:20 pm

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

    ★★★★★

    Reply
  11. Chris @thinlyspread says

    29th March 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 says

    29th March 2017 at 1:19 pm

    I like to have it on a sandwich

    Reply
  13. Jo Carroll says

    30th March 2017 at 10:26 am

    I love it in an egg sarnie. x

    Reply
  14. Solange says

    31st March 2017 at 4:03 am

    In a salad.

    Reply
  15. Iris W says

    31st March 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 says

    31st March 2017 at 7:37 pm

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

    Reply
  17. C says

    1st April 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 says

      1st August 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 says

    3rd April 2017 at 4:59 pm

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

    Reply
  19. Richard Tyler says

    9th April 2017 at 1:49 pm

    Def.in EGGY Sandwiches 🙂

    Reply
    • michelle says

      14th April 2017 at 10:49 am

      Good choice, Richard!

      Reply
  20. Cherry Edwards says

    17th April 2017 at 9:09 pm

    In a salad or in a sandwich

    Reply
  21. susan hoggett says

    18th April 2017 at 1:33 pm

    I like it in salad sandwich on crusty brown bread

    Reply
  22. Emma Smith says

    28th April 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 says

    28th April 2017 at 4:41 pm

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

    Reply
  24. Deborah Bird says

    28th April 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 says

    28th April 2017 at 8:27 pm

    in a salad or an egg & cress sandwich

    Reply
  26. Diana says

    28th April 2017 at 10:18 pm

    In egg sandwich 🙂

    Reply
  27. Ian Murray says

    29th April 2017 at 6:36 am

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

    Reply
  28. donna l jones says

    29th April 2017 at 9:15 am

    im my sandwich

    Reply
  29. Helen says

    29th April 2017 at 10:42 am

    as soup

    Reply
  30. George Wright says

    29th April 2017 at 11:40 pm

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

    Reply
  31. Natalie Crossan says

    29th April 2017 at 11:59 pm

    in salads xxx

    Reply
  32. Gill plank says

    9th January 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

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