Watercress Soup - 6 Ingredient Recipe Ready in 15 Minutes
A vibrant, peppery watercress soup made with just six ingredients and ready in under 15 minutes. Quick, healthy and full of flavour – perfect for lunch or a light starter.
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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.
Nutrition Facts
Watercress Soup - 6 Ingredient Recipe Ready in 15 Minutes
Amount per Serving
Calories
46
% Daily Value*
Fat
2
g
3
%
Saturated Fat
0.3
g
2
%
Trans Fat
0.01
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
0.4
g
Sodium
1021
mg
44
%
Potassium
260
mg
7
%
Carbohydrates
7
g
2
%
Fiber
1
g
4
%
Sugar
3
g
3
%
Protein
2
g
4
%
Vitamin A
2734
IU
55
%
Vitamin C
32
mg
39
%
Calcium
85
mg
9
%
Iron
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
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.
