Watercress soup is not only easy to make, but it is super (sooper?) adaptable as it can be served hot, warm or cold, making it perfect for all year round.
Creamy, but without cream thanks to the addition of a potato, this delicious soup will quickly become a favourite.
Easy watercress soup recipe
This soup is so versatile; it’s equally delicious served hot or cold making it perfect for all year round, and giving you options for those frequent “will it be hot, or will it be cold?” days of early summer.
The watercress is briefly cooked to tame some of the strong peppery heat, making it suitable for all, and a diced potato quickly cooks, adding body and creaminess, but without the calories of actual cream.
Once cooked, use a simple stick blender to whizz to a pretty pale green soup.
As I said it is an all year round soup, delicious both hot, chilled and somewhere in-between.
I can even see myself serving shots of this at a party along with the canapes! Easy enough for everyday, but elegant enough for a dinner party!
Watercress is a real nutrition powerhouse, and is a particularly good source of vitamin K.
See also
- My broccoli soup is creamy smooth and deliciously flavoured with the fresh taste of green broccoli; it can be made with either fresh or frozen broccoli.
- Roasted cauliflower and hearty chickpeas are mildly spiced for a warming, filling and creamy cauliflower and chickpea soup!
- Cooked celery is so delicious (and completely different from raw); try this cream of celery soup!
- Love soup? Here all all my soup recipes in one place
I nearly always cook for two, but for many dishes it doesn’t make sense so I embrace the idea of cook once then eat twice or more!
A regular batch of soup will usually make six portions, two for the day, two in the fridge for the next day and two stashed in the freezer for the following week!
Because vegetables (or indeed bunches of watercress) do not come in standard sizes soup does need need an exact recipe. I’ll show how you how to get the perfect textured watercress soup every time!
Why make watercress soup
- It’s a delicious soup where the fiery pepperiness of the watercress has been rounded and tamed
- Equally good hot or cold making it perfect for summer
- It’s a quick and easy recipe, with very few ingredients to let the watercress shine.
- This soup is perfect for batch cooking. It makes enough for six: a couple can eat two, keep two servings in the fridge for a couple of days, and freeze the remainder
- It’s a great way and delicious way towards your 5 (or more) a day and introduces a more unfamiliar vegetable into your diet
Watercress soup ingredients
- Watercress – a good few handfuls of fresh watercress – along with the stalks. I used two 80g salad bags, which is about a packed pasta bowl full. More watercress will give a more intensely flavoured and vibrant soup.
- Potato – for a thicker and creamier soup. You can vary the proportions in this watercress soup without too much trouble but don’t go too heavy on the potato, as this may spoil the texture.
- Celery – this is my (not so) secret ingredient for nearly all savoury dishes and soups – a stick or two of celery adds another layer of flavour but doesn’t make the soup taste of celery. You could also use a small leek here.
- Onion & Garlic – one medium to large onion and a couple of cloves of garlic – this can be any type of onion – even a couple of shallots
- Stock – vegetable or chicken stock
- Olive oil and butter – I always use an extra virgin olive oil that is unrefined. You can also add a knob of butter or use one or the other if you prefer, or even ghee.
- Cream (optional) – a little extra richness and for garnish, though you can leave it out and add a little more stock
How to make watercress soup – step by step
Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this broccoli soup recipe perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
Step One – Prepare the vegetables so everything is ready before you start. No need for accuracy on the preparation here as the soup is blended.
- Onion and garlic – peel and chop
- Watercress – Roughly chop it up – this is to prevent the stalks winding their way round the blender shaft. I find the easiest way is to snip it up in the bowl with a pair of kitchen scissors. Reserve a few of the smaller leaves for garnish.
- Celery – cut in half lengthwise and then into 2cm / 1″ pieces
- Potato – Chop into 2cm / 1″ pieces. There is no need to peel if the skin is thin and in good condition, but remove any thicker, rougher skin.
Step Two – Add the butter and olive oil a medium sized pot which has a well fitting lid.
Add the onion and sauté over a medium heat for about 5 minutes so that it is soft, golden and fragrant. Then add the potato, celery and garlic and fry for another few minutes.
Helen’s Pro Tip
Garlic nearly always takes less time to fry / sauté than onion. Burnt garlic does not taste good, so add it once you have started to cook the onion
Step Three – Add water so the vegetables are just covered and add the stock cube or pot (there is no need to dissolve it before adding).
Helen’s Pro Tip
When making soup ALWAYS add less liquid than you think that you will need. It is better to have a soup that is too thick rather than too thin. You can always add more liquid later if needed.
Put the lid on and bring to a gentle simmer.
Cook for 12-15 minutes until the potato has cooked and is soft. Check if it is cooked by poking it with a knife.
Step Four – Add the chopped watercress (reserving some for garnish), replace the lid, turn off the heat and leave for a few minutes. The residual heat will wilt and soften the watercress rather than boil it.
Step Five – Blend the soup to a creamy consistency with a stick blender.
If needed add a little more water to thin.
Helen’s Fuss Free Tip
A cheap stick/immersion blender is the simplest and best way to blend soup. I have had mine for years.
If you must use a jug blender with hot soup, never use the central bung. As you blend, it will generate steam which can blow the lid off and send scalding soup everywhere. Instead, cover with a folded piece of kitchen paper, then a tea towel over the top. Lift from time to time between each blend to allow the steam to escape.
Step Six – Taste and check the seasoning, I like to add a generous amount of freshly ground black pepper, some stock is quite salty so you might not need any extra salt.
Add the cream and swirl it through – I try not to completely mix it in so it looks more attractive.
Serving suggestion
Serve hot, or cold with a swirl of extra cream, and garnished with a few of the remaining watercress leaves.
Variations
- Swap the celery for a small leek.
Storage
This recipe will serve six with some hearty bread, so if you are making it for one or two, you will have a second serving for tomorrow or to freeze for later.
If serving cold from the fridge the soup might start to separate so give it a good stir before serving.
Fridge – Once cool, cover and store in the fridge, where it will keep for up to three days. Reheat very gently in a pan on the stove or in a Pyrex jug in the microwave on half power.
Freezer – Transfer the cooled soup to airtight containers and freeze your watercress soup for up to three months.
Reheating – Defrost in the fridge overnight, or alternatively on the kitchen counter for a few hours. Reheat your watercress soup in a pan on the stove top, or in a safe container in the microwave. Try not to boil it. When using the microwave, I like to use a Pyrex-style jug for ease of lifting in and out one handed.
Read more on how to freeze soup here.
Hints and tips
- There is no salt in the recipe for good reason. If you are using bought stock or stock cubes, it’s probably already salty enough. Wait until the end and then check.
- Don’t be tempted to add more potato – the recipe is flexible, but too much potato will make a thick gluey soup.
- You can always add more stock but you can’t take it away without overcooking the vegetables, so don’t get carried away.
- Use all of the watercress including the stalks – they are full of flavour.
- If you are cooking for the freezer, you can reduce the quantity of liquid and not add the cream, giving you a more concentrated soup that takes up less room in the freezer.
- Always make the most of a good soup with a good garnish. I like fresh herbs and swirl of cream.
More summery soup recipes
- Gazpacho – an fast gazpacho made from canned tomatoes
- Leftover salad soup – another light summery soup
- Braised iceberg lettuce – the most delicious way to serve this lettuce
Watercress soup
Ingredients
- 1 small onion (1)
- 2 sticks celery (1)
- 1 medium potato (2)
- 2 cloves garlic
- 1 tbsp olive oil
- 1 tbsp butter
- 1 stock cube / pot (3)
- 150 g watercress
- 2 tbsp double / heavy cream
Instructions
- Prepare the vegetables so everything is ready before you start. You don't need to be too fussy about how you cut, as you will be blending the soup. Onion and garlic – peel and chopCelery – cut in half lengthwise and then into 2cm / 1 inch pieces Watercress – Roughly chop it up – this is to prevent the stalks winding their way round the blender. I find the easiest way is to snip it up in the bowl with a pair if kitchen scissors. Reserve a few of the smaller leaves for garnish.Potato – Chop into 2cm / 1 inch pieces. There is no need to peel if the skin is thin and in good condition, but remove any thicker, rougher skin.1 small onion, 2 sticks celery, 1 medium potato, 2 cloves garlic, 150 g watercress
- Add the butter and olive oil to a medium sized pan which has a well fitting lid. Add the onion and sauté over a medium heat for about 5 minutes so that it is soft and golden. Add the potato, celery and garlic and cook for another minute or so.1 tbsp olive oil, 1 tbsp butter
- Add water so the vegetables are almost covered (about 2cm above the liquid) and add the stock cube.1 stock cube / pot
- Put the lid on and bring to a gentle simmer. Cook for 12-15 minutes until the potato has cooked and is soft.
- Add the chopped watercress, replace the lid, turn off the heat and leave for a few minutes to cook in the residual heat. You want to wilt and soften the watercress rather than boil it.
- Blend the soup to a creamy consistency with a stick blender. If needed add a little more water to thin.
- Taste and check the seasoning, I like to add a generous amount of freshly ground black pepper, some stock is quite salty so you might not need any extra salt. Add the cream (if using) and swirl it through – I try not to completely mix it in so it looks more attractive.2 tbsp double / heavy cream
Notes
-
Onion – about 80gCelery – about 80g
- Potato – about 200g
- Stock cube – chicken or vegetable by preference.
- Swap the celery for a small leek
- A cheap stick/immersion blender is the simplest and best way to blend soup. I have had mine for years.
- If you must use a jug blender with hot soup, never use the central bung. As you blend, it will generate steam which can blow the lid off and send scalding soup everywhere. Instead, cover with a folded piece of kitchen paper, then a tea towel over the top. Lift from time to time between each blend to allow the steam to escape.
Storage
- This recipe will serve six with when eaten with a hunk of bread, so if you are making it for one or two, you will have a leftovers for tomorrow or to freeze for later.
- Fridge – Once cool, cover and store in the fridge, where it will keep for up to three days. Reheat very gently in a pan on the stove or in a Pyrex jug in the microwave on half power.
- Freezer – Transfer the cooled soup to airtight containers and freeze your broccoli soup for up to three months.
- Reheating – Defrost in the fridge overnight, or alternatively on the kitchen counter for a few hours. Reheat your broccoli soup in a pan on the stove top, or in a safe container in the microwave. Try not to boil it. When using the microwave, I like to use a Pyrex-style jug for ease of handling.
- Read more on how to freeze soup here.
Hints and tips
- There is no salt in the recipe for good reason. If you are using bought stock or a stock cube, it’s probably already in there, and the cheese can be salty too. Wait until the end and then check.
- Don’t be tempted to add more potato – the recipe is flexible, but too much potato will make a thick gluey soup.
- You can always add more stock but you can’t take it away without overcooking the vegetables, so don’t get carried away. I prefer a thicker soup. It freezes better too. My guide is always leave the vegetables uncovered by stock.
- If you are cooking for the freezer, you can reduce the quantity of liquid, giving you a more concentrated, less space-hungry soup for the freezer that you can then dilute a little when you reheat it.
- Always make the most of a good soup with a good garnish. I like fresh herbs and swirl of cream.
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