Watercress soup

Watercress soup

I don’t really like watercress salads, as the leaves are a bit too peppery for me in big quantities. But blend it up into some watercress soup with a few leaves sprinkled on top, and I absolutely love it. It feels so fresh and green and healthy (it’s full of vitamin C and calcium), as well as being very tasty.

Watercress soup

I used soured cream in this recipe, as I love the flavour it gives, but if you want to omit that, add a cup full of cauliflower florets instead a few minutes after you add the potato, which should add a lovely creaminess to the soup without the calories.

Watercress soup

Ingredients:

  • 3 shallots, roughly chopped
  • 1 stick celery, roughly chopped
  • 2 potatoes, peeled and chopped into pieces around 1cm big
  • 400ml chicken or vegetable stock
  • 150g watercress
  • 3 tbs soured cream

Step one: Slowly sizzle the shallots and celery in around 1 tbs of olive oil. Cook it over the lowest heat until the shallots are translucent – around 15 minutes.

Step two: Sautee the potatoes for a few minutes before adding in the stock. Bring to the boil and cook until the potatoes are ready.

Step three: Add in the watercress and cook for 2-3 minutes. And the soured cream and remove from the heat.

Step four: Use a stick blender to blend until smooth. Serve with a lovely slice of crusty bread.

Easy, delicious watercress soup – a perfect taste of spring.

Watercress soup

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2 Comments

  1. Seven simple soups BeNourishd

    May 7, 2014 at 7:02 am

    […] the top: Watercress soup / Ham hock and white bean stew / Black bean soup / White bean stew / Ribollita / Basil and gnocchi […]

  2. 15 ways to be healthier in 2015 - BeNourishd

    January 1, 2015 at 9:36 am

    […] (Image from this delicious watercress soup recipe) […]

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