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
Notes
Refrigerated, it will stay fresh for 3-4 days. For longer storage, freeze for up to 3 months. Reheat gently on stovetop or microwave.
