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Watercress Soup

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Watercress Soup

By Diana Earnshaw, Volunteer Contributor

Ideal for those slightly cooler summer evenings. Courtesy of BBC Good Food.

Related article: Summer greens

Related recipe to try: Avocado & Spinach Breakfast Smoothie


  • 15ml/1 tbsp olive oil/butter
  • 1 small onion, chopped
  • 1 small stick celery
  • 350g/12oz potato, peeled and diced
  • 600ml/1pt chicken or vegetable stock 
  • 200g watercress
  • 150ml/1/4pt milk
  • pinch of nutmeg
  • squeeze of lemon juice
  • salt and freshly ground black pepper


Heat the oil in a large pan then add the onion and celery and sauté over a medium heat for 5 minutes until pale golden.

  • Stir in the potato and stock and bring to the boil.
  • Cover and simmer for 10 minutes or until the potato is tender.
  • Stir in the watercress, cover and cook for a further 5 minutes or until the watercress is wilted.
  • Transfer the soup to a food processor and blitz until smooth.
  • Return the soup to the rinsed out pan add the milk, nutmeg, lemon juice and seasoning to taste.
  • Gently reheat until hot and serve with crusty bread. (I would add a swirl of cream for extra nutrition and deliciousness!)

Serves 4

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