Watercress soup

Watercress Soup madebyjayne.com

I’m dragging myself kicking and screaming onto the healthy train this new year! I’m finding it hard to get out of bad habits left over from the holiday season, possibly the very cold weather we have had recently is making it harder. However I’m trying to get back into healthier habits. One thing we will be having for dinner this week is watercress soup. I first tried this soup in France, in a supermarket of all places! We were given a sample while shopping, if I had made that soup for my husband he wouldn’t have even tried it but in a French supermarket it was somehow appealing to him and not only did he try but he liked it! Always delighted to find a healthier meal for that my husband will have too,  I recreated it when we got back. It’s very simple and quick to make. Watercress is high in antioxidants and it’s also a good source of vitamins A and C, helping to boost the immune system which is good for this time of the year. It’s also very low in calories which is always good news.

This is a very mild tasting soup, the watercress adds some peppery tones but it is overall a simple clean tasting soup, I will be having it accompanied with a salad but some crusty bread would be fabulous served with this soup. Be careful not to blend for too long or the potatoes go gloopy.

Watercress Soup

  • 400 grams potatoes, peeled and chopped into chunks
  • 1 large onion, chopped
  • A splash of olive oil
  • 250 mls vegetable stock (homemade if you have it otherwise try to find a stock that is lower sodium and doesn’t contain msg)
  • 2 x 75 gram bags of watercress
  1. Add the olive oil to a large saucepan, when heated add the onions and potatoes. Stir to coat in the oil then turn the heat down, cover and leave to sweat for about 5 minutes, this will soften the onion and potato without browning.
  2. Add the stock and bring to a boil. Lower the heat and simmer for 15 minutes, the potatoes should be almost ready.
  3. Add all the watercress, leave it resting on top and put the lid back on so the watercress can steam. Cook for 5 minutes, check to see that the potatoes are soft and the watercress wilted.
  4. Blend to your preferred smoothness. My husband likes no lumps at all so I use a blender but a more chunky finish with a stick blender is also nice.
  5. Serve immediately. This soup freezes well.

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  1. #1 by Lizthechef on January 25, 2013 - 15:53

    I love a vegetable soup that doesn’t include cream – thanks!

    • #2 by Jayne on February 16, 2013 - 16:50

      We can but try to be a little healthier!

  2. #3 by bakeaffairs on January 25, 2013 - 16:39

    This sounds and looks very delicious! Thank you for the recipe, I cant wait to try this one out.

  3. #5 by Wendy Read (@Sunchowder) on January 27, 2013 - 00:47

    Oh yes! I just made Leek, Watercress and Potato Soup and used a bit of Rice Milk in mine 🙂 Love the look of your recipe Jayne.

    • #6 by Jayne on January 27, 2013 - 09:49

      Thanks, I like the addition of watercress in your leek and potato soup!

  4. #7 by Coffee and Crumpets on January 27, 2013 - 03:33

    Looks very healthy! It shouldn’t be a problem eating healthy if everything is as delicious as this soup!


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