Watercress Soup with Chilli Flatbreads

This simple soup, with its clean, peppery watercress taste, is ideal for a warming, nutritious lunch, served with spicy flatbreads.

  • Preparation time: 5 minutes
  • Cooking time: 25 minutes to 30 minutes
  • Total time: 30 minutes to 35 minutes 35 minutes

Serves: 4


  • Waitrose Cooks' Ingredients Olive Oil Spray
  • 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
  • To serve
  • 4 tsp half fat crème fraîche
  • ½ x 130g pack No-No Hot 'N' Spicy Fat Free Flat Breads, from the grocery section


  1. Spray the base of a large, deep saucepan with a little olive oil and fry the leek and garlic for 4-5 minutes, stirring occasionally, until the leek starts to soften.
  2. Add the stock and diced potato, and bring to the boil. Reduce the heat, cover and simmer for 15-20 minutes 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 with cracked black pepper, then blend until smooth using an electric hand blender or food processor.
  4. Ladle the soup into individual bowls, spoon in a dollop of crème fraîche and serve with the flatbreads.