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.
Watercress Soup – 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.
Top Tips
Soup thickness
This makes a fairly thin soup, as it is made with no thickening agents. If you want to thicken it, add a cooked potato before blending – this will naturally thicken the soup.
Soup texture
If your soup is grainy, no worries – you just need to blend it a bit more. Blend for 2-3 more minutes then try it again.
Additions
If you like, you could add 100ml double cream after blending to make this a creamy watercress soup. You could also add a spoonful of ricotta to the centre of each bowl of soup – this goes so well with the other flavours – and top with a sprinkle of sunflower seeds.
Get the cook books:
Simple Watercress Soup
October 24, 2024Ingredients
- 1/2 tbsp vegetable oil
- 1 onion
- 250 g watercress
- 1 litre vegetable stock
- Half a teaspoon of ground nutmeg
- 1 small handful of 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.
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