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Watercress Soup

A warm bowl of Watercress Soup that is comforting and refreshing, perfect for any cool evening.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Course: Soup
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 tablespoons olive oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 4 cups vegetable broth
  • 4 cups fresh watercress stems removed
  • 1 large potato peeled and diced
  • Salt and pepper to taste
  • 1/2 cup heavy cream optional

Equipment

  • Large pot
  • Blender or immersion blender
  • Cutting board
  • Chef's knife
  • Measuring cups and spoons

Method
 

  1. In a large pot, heat the olive oil over medium heat.
  2. Add the chopped onion and garlic, stirring until they become translucent.
  3. Stir in the diced potato and cook for another 5 minutes.
  4. Add the vegetable broth to the pot and bring it to a boil.
  5. Once boiling, add the fresh watercress and reduce the heat to low.
  6. Cook the watercress just until wilted.
  7. Using an immersion blender, purée the soup until smooth.
  8. Taste and season with salt and pepper as needed.
  9. If desired, stir in the heavy cream.
  10. Serve the soup hot, garnished with a few sprigs of fresh watercress.

Notes

This soup pairs beautifully with crusty bread or a light salad.