This simple watercress soup has just six ingredients and is ready in under 15 minutes, perfect for a quick lunch.
Watercress is often overlooked in cooking in favour of spinach. It’s used regularly in cold dishes like salads, but rarely in hot dishes.
That is such a shame! Watercress has a strong, peppery flavour which is delightful as the hero of this easy soup.
Serve the soup on its own, or with wedges of bread. I always serve this with my Homemade White Sourdough Loaf.
If you love soup, why not try these 25+ of the Best Easy Soup Recipes out!
Why You’ll Love This Watercress Soup
This soup is everything I love about quick homemade food – light but flavourful, easy to make and full of goodness! Watercress brings a peppery bite, nutmeg adds gentle warmth and it’s on the table in under 15 minutes. Perfect for lunch or a simple starter.
The Ingredients
- Vegetable oil – for cooking the onion. You could also use olive oil.
- Watercress – 250g may seem like a lot of watercress, but it wilts (just like spinach) so this is the perfect amount for this soup.
- Vegetable stock – or 1 litre of water and a good vegetable stock cube.
- Nutmeg – ground nutmeg has a gentle, fragrant flavour that goes so well with the peppery watercress.
- Parsley – adds some nice freshness, but you can omit this if you want to.
How to Fix Watercress Soup Texture (Too Thin, Too Thick, or Grainy)
Every blender and batch of watercress behaves a little differently, so if your soup isn’t quite how you want it, here’s how to fix it:
Too thin?
- Simmer it for a few extra minutes to let some of the liquid reduce.
- Blend in a small cooked potato, half a tin of cannellini beans, or a spoonful of crème fraîche to thicken naturally.
- A few extra leaves of spinach or kale will also add body without changing the flavour.
Too thick?
- Add a splash of hot stock or boiling water and blend again until you reach your desired consistency.
- Taste again after thinning — you might need a pinch more salt or nutmeg.
Grainy or not smooth enough?
- Blend for longer — at least another 1–2 minutes. Watercress can be fibrous and needs a good blitz.
- If it’s still grainy, strain through a fine sieve or muslin for a restaurant-smooth finish.
- Adding a tablespoon of olive oil or cream before blending can also help achieve a silkier texture.
Lacking brightness?
- A squeeze of lemon juice or a handful of fresh parsley can bring the flavour (and colour) back to life.
FAQs
Yes – bagged watercress works perfectly. Just give it a rinse and remove any thick stalks.
Absolutely – stir through double cream or crème fraîche after blending.
You can, but it will have a milder flavour and softer texture. Fresh gives the best result.
Yes! Chill and serve as a cold watercress soup for a refreshing summer starter.
Watercress Soup – 6 Ingredient Recipe Ready in 15 Minutes
Ingredients
- ½ tablespoon vegetable oil
- 1 onion
- 250 grams watercress
- 1 litre vegetable stock
- ½ teaspoon ground nutmeg
- 10 grams flat leaf parsley chopped
Instructions
- Peel and chop the onion and add it to a large saucepan with half a tablespoon of vegetable oil, on a medium heat. Soften for 2-3 minutes.
- Pour in the vegetable stock, bring to the boil and add all of the watercresss. When the watercress has wilted, stir in the nutmeg and some salt and pepper, then turn off the heat.
- Add the parsley to the soup, then use a food processor to whizz the soup into a smooth consistency.
Notes
Variations & Add-Ins
- Creamy version: Stir in 100ml double cream after blending.
- Thicker version: Add a cooked potato before blending to give a smooth, velvety texture.
- With cheese: Top each bowl with a spoonful of ricotta or a few shavings of Parmesan.
- With crunch: Sprinkle with toasted sunflower seeds or croutons for extra texture.
- Extra green: Add a handful of spinach or peas for colour and sweetness.
Storage & Freezing
- Fridge: Keeps for up to 3 days in an airtight container.
- Freezer: Freeze for up to 3 months. Defrost overnight in the fridge and reheat gently.
- Reheat: Warm on the hob, stirring occasionally. Avoid boiling to preserve the bright colour.
SO easy to make and full of peppery watercress flavour!