There’s something magical about watercress. Its peppery, herbaceous bite is completely irresistible, and when transformed into a soup, it’s pure elegance in a bowl. This recipe tames its vibrant spice just enough, creating a velvety, luxurious soup that’s both comforting and sophisticated. Don’t have watercress? No problem! This versatile recipe works beautifully with spinach, arugula, or even tangy sorrel. Get ready to fall in love with your new favorite green soup!
Ingredients
• 2 tablespoons / 30g butter or extra virgin olive oil
• 4 cups / 120g coarsely chopped watercress, well washed
• 2 cups / 480ml vegetable stock, warmed
• 2 cups / 480ml heavy cream or whole milk
• Salt and freshly ground black pepper to taste
Instructions
1. In a large saucepan or Dutch oven, melt the butter or heat the olive oil over medium heat.
2. Add the chopped watercress and cook, stirring frequently, until it has completely wilted, which should take about 5 minutes.
3. Pour in the warmed vegetable stock. Bring the mixture just to a boil, then immediately reduce the heat and simmer briefly until the watercress is tender.
4. Carefully purée the soup. Use an immersion blender directly in the pot for the easiest method. Alternatively, let the soup cool slightly before transferring it in batches to a traditional blender. Blend until perfectly smooth.
5. Return the puréed soup to the pot over low heat. Stir in the cream or milk and season with salt and pepper. Gently reheat the soup, but do not let it boil. Serve immediately.
Nutritional Information
• (Estimated)
• Serving Size: 1 bowl (approx. 1.5 cups)
• Calories: 250 kcal
• Fat: 22g
• Carbohydrates: 8g
• Protein: 5g
• Sodium: 450mg
Pro Tips
• For a fully vegan version, use olive oil and substitute the dairy with a full-fat oat milk or cashew cream for a similar rich texture.
• To ensure a silky-smooth soup, pass the puréed mixture through a fine-mesh sieve after blending to catch any fibrous bits.
• This soup is perfect for making ahead. Follow the recipe through step 4, then cool, cover, and refrigerate for up to 2 days. Reheat gently and stir in the cream just before serving.
• Do not boil the soup after adding the cream or milk, as this can cause it to curdle. Gentle, low heat is all you need to warm it through.
FAQ
Q: How can I make this watercress soup vegan
A: To make a fully vegan version, use extra virgin olive oil instead of butter. For the creaminess, substitute the dairy with a rich, plant-based alternative like full-fat oat milk or homemade cashew cream.
Q: Can I use other greens besides watercress in this recipe
A: Yes, this recipe is very versatile. You can easily substitute the watercress with an equal amount of fresh spinach for a milder flavor, arugula for a peppery kick, or even tangy sorrel.
Q: How do I store this vegetarian soup for later
A: This soup is perfect for making ahead. Prepare it through the blending step, then cool and store it in an airtight container in the refrigerator for up to two days. When you’re ready to eat, reheat it gently and stir in the cream or milk just before serving.
Q: Is this vegetarian soup a good source of protein
A: This soup contains approximately 5g of protein per serving. To create a more protein-rich meal, consider serving it with a side of whole-grain bread, or topping it with toasted seeds, nuts, or crispy chickpeas.
