Paleo Watercress Soup
Elevate your paleo meal plan with this vibrant and nourishing Paleo Watercress Soup! Bursting with fresh, peppery watercress and a medley of wholesome vegetables like carrots, celery, and onion, this healthy soup is a creamy yet dairy-free delight, thanks to the addition of rich coconut milk. Simmered in a base of flavorful chicken bone broth—or vegetarian-friendly vegetable broth—and finished with a refreshing splash of fresh lemon juice, this soup is as satisfying as it is nutrient-packed. Perfect for a cozy weeknight meal or a light starter, it’s easy to whip up in just 40 minutes and pairs beautifully with a simple green salad or some grain-free crackers. Whether you're following a paleo diet or simply craving a comforting, clean-eating recipe, this watercress soup is sure to impress.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium (diced) yellow onion
- 3 cloves (minced) garlic
- 2 stalks (chopped) celery
- 2 medium (peeled and chopped) carrots
- 4 cups chicken bone broth (or vegetable broth for a vegetarian paleo option)
- 4 cups (loosely packed) watercress
- 1 cup coconut milk
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 tablespoon fresh lemon juice
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 4-5 minutes until softened and translucent.
Stir in the minced garlic, chopped celery, and carrots, cooking for another 3-4 minutes until the vegetables begin to soften.
Pour in the chicken bone broth (or vegetable broth, if using) and bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and let it simmer for 15 minutes, or until the carrots and celery are tender.
Add the watercress to the pot, stirring to wilt it, and let it cook for 2-3 minutes.
Remove the pot from heat and let the soup cool slightly before using an immersion blender (or transferring to a blender in batches) to puree the soup until smooth.
Stir in the coconut milk, sea salt, black pepper, and fresh lemon juice.
Return the soup to low heat and allow it to warm through, taking care not to let it boil.
Serve the soup warm, garnished with additional watercress or a drizzle of olive oil, if desired.
Nutrition Facts
Calories |
634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.2 g | 45% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 4816 mg | 209% | |
| Total Carbohydrate | 54.9 g | 20% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 28.8 g | ||
| Protein | 30.5 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 316 mg | 24% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 1897 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
