Potato Watercress Soup
Creamy, vibrant, and packed with flavor, Potato Watercress Soup is the perfect blend of comfort food and refined taste. This hearty yet light soup features velvety potatoes, peppery watercress, and aromatic garlic and onions, all simmered in a rich vegetable broth and finished with a touch of cream for optional indulgence. A squeeze of fresh lemon juice adds brightness, while a garnish of delicate watercress leaves enhances its presentation. Ready in just 45 minutes, this recipe is an excellent choice for a quick weeknight dinner or an impressive appetizer. Bursting with nutrients and simple to prepare, this soup is a must-try for fans of easy, wholesome dishes. Perfectly suited to vegetarians, it's easily adaptable for vegans too!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 4 medium potatoes, peeled and diced
- 4 cups vegetable broth
- 6 cups watercress, roughly chopped
- 0.5 cups heavy cream (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 1 tablespoon lemon juice
- 0.25 cups watercress leaves (for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
Stir in the minced garlic and cook for 1 additional minute until fragrant.
Add the diced potatoes to the pot and cook for 2-3 minutes, stirring occasionally.
Pour in the vegetable broth and bring the mixture to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are fork-tender.
Add the chopped watercress to the pot and cook for 2-3 minutes until wilted.
Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches and blend until creamy.
Stir in the heavy cream (if using), salt, black pepper, and lemon juice. Adjust seasoning to taste.
Return the soup to low heat and warm through if needed, but do not let it boil.
Serve hot, garnished with a small sprig of fresh watercress leaves.
Nutrition Facts
Calories |
1794 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.2 g | 104% | |
| Saturated Fat | 33.5 g | 168% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 4885 mg | 212% | |
| Total Carbohydrate | 234.8 g | 85% | |
| Dietary Fiber | 29.5 g | 105% | |
| Total Sugars | 31.3 g | ||
| Protein | 44.9 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1128 mg | 87% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 7574 mg | 161% | |
*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.
