Easy watercress soup

    30 min

    Make sure to use the freshest watercress available for the best flavour and colour result for this creamy watercress soup! Lovely served as a starter with crusty bread or croutons.


    Dorset, England, UK
    2 people made this

    Serves: 4 

    • 250g watercress
    • 75g butter
    • 1 onion, finely chopped
    • 700g potatoes, cut into small pieces
    • 900ml milk
    • 900ml vegetable stock
    • 285ml single cream
    • salt and pepper, to taste

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Remove and discard the watercress stalks and roughly chop the leaves.
    2. Melt the butter in a saucepan over a medium heat. Add the onion and cook until tender, about 5 minutes. Stir in the potato, milk and stock and bring to the boil. Reduce the heat and simmer until potatoes are tender about 15 to 20 minutes.
    3. Add the fresh watercress and blend the soup with a food processor or using a handheld liquidiser until smooth. Press through a sieve if desired. Stir in the single cream and season with salt and pepper. Ladle into warmed bowls and serve.

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