Watercress Soup

Watercress Soup

By the wlr team

A little different from your average soup selection, this watercress recipe is packed full of flavour and almost 3 of your 5 a day!

  • Recipe makes: 4 servings
  • Prep time:
    10 mins
  • Cook time: 20 mins
  • Calories: 205
    per serving


  • 1½ tbsp olive oil
  • 200g onion
  • 2 garlic cloves
  • 500g King Edward potatoes
  • 300g watercress
  • 1 litre vegetable stock
  • ½ tsp ground nutmeg
  • 30g half fat creme fraiche


  1. Peel and crush the garlic, peel and finely chop the onion.
  2. Heat the oil in a large pan, add the onion and garlic and sauté for around 5 minutes until the onion softens. Stir occasionally.
  3. Wash and dice the potatoes and add to the pan. Stir well, cover and sauté for 10 minutes. Stir regularly to make sure the mixture does not burn.
  4. Roughly chop the watercress and add to the pan along with the stock and a little grated nutmeg.
  5. Cook for a further 10 minutes or until the potatoes are soft.
  6. Liquidise the soup in a blender, season to taste, add the crème fraiche and serve.
Nutrition information per serving
Calories (kcal)205
Carbohydrate (g)27.4
Fat (g)7.8
Protein (g)6.6
Fibre (g)4.0
Alcohol (g)0.0
Fruit & Veg2.7

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