Watercress Soup- Easy Soup Recipe

Watercress has a delicious flavour that is earthy and peppery, and it is full of nutrients. Therefore, watercress soup is both tasty and healthy. Furthermore, this soup consists of cheap ingredients, so it is a budget-friendly meal to make.

This soup is also a good option for a dinner party as it is a little different from the standard vegetable or tomato soups that people generally make.

In the ingredients, you will notice that you need three bags of watercress. In its raw form, this may seem like an excessive amount. However, the watercress wilts when heated, so there is far less than it initially seems.

This recipe is straightforward to make, so even those who are inexperienced cooks should manage to make this soup. It is also one of the fastest soups to make, so it is a fantastic option for people with a busy schedule and limited time.

Here is an easy soup recipe for watercress soup.

Ingredients for Watercress Soup

• 3 x 85g bags of watercress
• 1 onion, finely chopped
• 1 stick of celery, diced
• 2 medium white potatoes, peeled and diced
• 2 tbsp lemon juice
• 1 pint of vegetable stock
• ¼ pint milk
• 2 tbsp olive oil
• Salt and black pepper to taste

How to Make Watercress Soup

1. Peel and dice the potatoes, onion, and celery.
2. Heat the olive oil in a large pan over medium heat.
3. Add the onions and celery and sauté for 5 minutes.
4. Next, add the potatoes and then cover the vegetables with the stock.
5. Turn up the heat to bring the pan to the boil, then lower the heat, cover with a pan lid, and leave to simmer for 10 minutes.
6. When the potatoes are tender, add the watercress to the pan and stir through.
7. Simmer for 5 minutes.
8. Transfer the mixture to a blender to blitz and then return to the pan or use a hand blender to blitz the mixture in the pan.
9. Add the milk, lemon juice, salt and black pepper.
10. Warm through for a further 2 minutes before serving.

Additional Tips

• For a creamier watercress soup, use double cream instead of milk, but reduce the quantity by half.
• You might also like our celeriac soup.
• If you are not vegetarian, you can use chicken stock instead of vegetable stock if you prefer.
• You can make a vegan and dairy-free version of this soup by replacing the milk with extra vegetable stock or water.
• For a thicker soup, reduce the amount of milk added or add an extra potato.
• You can serve on its own or with a swirl of cream, croutons, a bread roll, or some crispy pancetta added to the top.