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    Watercress soup

    British watercress takes centre stage in this simple soup. Ladle into bowls, top with a drizzle of cream, and serve with warm crusty bread.

    • Preparation time: 5 minutes
    • Cooking time: 25-30 minutes

    Serves: 4


    1 tbsp olive oil
    1 large leek, washed and finely chopped
    2 cloves garlic, crushed
    2 potatoes (about 450g), peeled and diced
    1 litre hot vegetable stock
    2 x 100g bags watercress


    1. Heat the olive oil in a large, deep saucepan and gently fry the leek and garlic for 4-5 minutes, stirring occasionally, until the leek starts to soften.
    2. Add the diced potato and stock and bring to the boil. Reduce the heat, cover and simmer for 15-20 minutes, or until the potato is tender.
    3. Add the watercress and cook for 1-2 minutes until it begins to wilt but still retains its colour. Season, then blend until smooth using an electric hand blender or food. processor.
    4. Ladle the soup into individual bowls and top with a drizzle of cream. Serve with warm crusty bread.

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