Whip up a vibrant and healthy Watercress Soup Recipe that’s incredibly easy to make and packed with essential nutrients. This delightful soup is perfect for a light lunch, a starter, or a comforting weeknight meal, offering a burst of fresh flavor and wholesome goodness.
Key Ingredients for Watercress Soup
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 pound (450g) fresh watercress, tough stems removed, rinsed thoroughly
- 4 cups (950ml) vegetable broth (or chicken broth for non-vegetarian)
- 1 medium potato, peeled and diced (optional, for a creamier texture)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/4 cup heavy cream (optional, for extra richness)
- Fresh lemon juice, to serve (optional)
- Crusty bread, for serving
How to Make Watercress Soup
This Watercress Soup Recipe is a symphony of simplicity and flavor, proving that healthy can also be incredibly delicious. Its preparation is quick and straightforward, making it an ideal choice for busy individuals seeking a nourishing meal. The resulting soup boasts a wonderfully fresh, slightly peppery taste from the watercress, balanced by the subtle sweetness of sautéed onions and garlic. With a total preparation and cooking time of approximately 30 minutes, it’s a satisfying dish that’s perfect for any occasion.
Step-by-Step Instructions
Sauté Aromatics
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until it becomes soft and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
Simmer with Broth and Potato (if using)
Add the vegetable broth and the diced potato (if you’re opting for a creamier texture) to the pot. Bring the mixture to a boil, then reduce the heat, cover, and simmer for about 10-15 minutes, or until the potato is fork-tender.
Cook the Watercress
Add the prepared watercress to the pot. Stir it into the hot broth and cook for just 2-3 minutes, until the watercress wilts and turns a vibrant green. Overcooking will diminish its bright color and fresh flavor, so be mindful of the timing.
Blend Until Smooth
Carefully transfer the soup mixture to a blender in batches, or use an immersion blender directly in the pot. Blend until the soup is completely smooth and velvety. If using a standard blender, ensure the lid is secure and vent it slightly to allow steam to escape to prevent any accidents.
Season and Finish
Return the puréed soup to the pot (if you used a standard blender). Stir in the salt and black pepper to your taste. If you desire a richer, creamier soup, stir in the heavy cream now and heat gently over low heat, but do not boil.
Serve
Ladle the hot Watercress Soup into bowls. Garnish with a squeeze of fresh lemon juice for an extra zing, and serve immediately with crusty bread for dipping.
Why You’ll Love This Watercress Soup
You’ll fall in love with this Watercress Soup Recipe for its incredibly fresh, vibrant flavor that tastes like pure goodness in a bowl. Unlike heavier cream soups, this dish offers a light yet satisfying experience, showcasing the unique peppery notes of watercress beautifully. Plus, making this soup at home is remarkably cost-effective, allowing you to enjoy a gourmet-quality meal without the restaurant price tag. It’s a wonderfully budget-friendly way to nourish your body with essential vitamins.
Imagine the delightful aroma filling your kitchen as this simple yet elegant soup comes together, culminating in a bowl of pure comfort. The subtle tang of lemon and the satisfying crunch of crusty bread are the perfect companions, elevating each spoonful. So, why not bypass the pre-made options and gather your ingredients to create this beautiful Watercress Soup Recipe today?
Storing and Reheating Tips
Refrigeration: Allow the Watercress Soup to cool completely before transferring it to an airtight container. Refrigerated, it will stay fresh for 3-4 days.
Freezing: For longer storage, cool the soup entirely, then pour it into freezer-safe containers or heavy-duty freezer bags. It can be frozen for up to 3 months.
Reheating:
- Stovetop: Gently reheat the soup in a saucepan over medium-low heat, stirring occasionally, until heated through. Avoid boiling, especially if you’ve added cream.
- Microwave: Reheat individual portions in a microwave-safe bowl, covered, at 50% power, stirring every minute or so until hot.
Final Thoughts
This Watercress Soup Recipe is a testament to how simple ingredients can create something truly magical. Its refreshing taste and impressive ease of preparation make it a go-to dish for a healthy and delicious meal. Give it a try – you won’t be disappointed!
Watercress Soup Recipe
Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until it becomes soft and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.2 tablespoons olive oil, 1 large onion, chopped, 2 cloves garlic, minced
- Add the vegetable broth and the diced potato (if you’re opting for a creamy texture) to the pot. Bring the mixture to a boil, then reduce the heat, cover, and simmer for about 10-15 minutes, or until the potato is fork-tender.4 cups (950ml) vegetable broth (or chicken broth for non-vegetarian), 1 medium potato, peeled and diced
- Add the prepared watercress to the pot. Stir it into the hot broth and cook for just 2-3 minutes, until the watercress wilts and turns a vibrant green. Overcooking will diminish its bright color and fresh flavor, so be mindful of the timing.1 pound (450g) fresh watercress, tough stems removed, rinsed thoroughly, 4 cups (950ml) vegetable broth (or chicken broth for non-vegetarian)
- Carefully transfer the soup mixture to a blender in batches, or use an immersion blender directly in the pot. Blend until the soup is completely smooth and velvety. If using a standard blender, ensure the lid is secure and vent it slightly to allow steam to escape to prevent any accidents.
- Return the puréed soup to the pot (if you used a standard blender). Stir in the salt and black pepper to your taste. If you desire a richer, creamier soup, stir in the heavy cream now and heat gently over low heat, but do not boil.1/2 teaspoon salt, or to taste, 1/4 teaspoon black pepper, or to taste, 1/4 cup heavy cream
- Ladle the hot Watercress Soup into bowls. Garnish with a squeeze of fresh lemon juice for an extra zing, and serve immediately with crusty bread for dipping.Fresh lemon juice, to serve, Crusty bread, for serving