Watercress Soup
Dive into a bowl of velvety Watercress Soup, a vibrant and nutrient-packed recipe that’s as comforting as it is flavorful. This classic soup combines the peppery freshness of watercress with tender potatoes, aromatic onions, and creamy vegetable stock to create a silky, satisfying dish. Elevated with a touch of heavy cream and a squeeze of bright lemon juice, it strikes a perfect balance between richness and zest. Ready in just 45 minutes, this easy-to-make soup is perfect for a cozy lunch or dinner starter. Garnish with fresh watercress leaves for an elegant presentation that will leave your guests impressed. Whether you're seeking a quick, healthy meal or a show-stopping dish for entertaining, this Watercress Soup promises to deliver on taste and nutrition. Perfect for spring or anytime you crave an earthy, green comfort food!
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 150 grams watercress
- 30 grams unsalted butter
- 1 medium yellow onion, diced
- 2 cloves garlic cloves, minced
- 200 grams potatoes, peeled and diced
- 1 liter vegetable stock
- 100 milliliters heavy cream
- 1 teaspoon salt
- 0.5 teaspoon freshly ground black pepper
- 1 tablespoon lemon juice
Instructions
Thoroughly wash the watercress to remove any grit. Trim and discard large stems, then roughly chop the leaves.
In a large pot, melt the butter over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
Stir in the minced garlic and potatoes, cooking for another 2 minutes.
Pour in the vegetable stock. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook until the potatoes are tender, about 15 minutes.
Add the chopped watercress, reserving a few leaves for garnish. Simmer for an additional 5 minutes until the watercress is wilted.
Remove the pot from the heat and use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup in batches to a blender.
Return the pureed soup to the pot. Stir in the heavy cream and season with salt and freshly ground black pepper to taste.
Add the lemon juice to brighten the flavor. Adjust seasoning if necessary.
Reheat the soup gently over low heat, ensuring it does not boil.
Serve the soup hot in bowls, garnished with reserved watercress leaves.
Nutrition Facts
Calories |
292 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.5 g | 21% | |
| Saturated Fat | 9.5 g | 47% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 41 mg | 14% | |
| Sodium | 1105 mg | 48% | |
| Total Carbohydrate | 29.3 g | 11% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 5.8 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 97 mg | 7% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 856 mg | 18% | |
*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.
