Watercress soup

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Watercress soup is not only easy to make, but it is 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.

Servings:

Author: Helen Best-Shaw

Prep Time5

Cook Time25

Total Time30

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 chop
Celery - 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

Ingredients

Onion - about 80g

Celery - about 80g
Potato - about 200g
Stock cube - chicken or vegetable by preference.

Variations

Swap the celery for a small leek

Blending

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.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.