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Watercress Soup


Watercress Soup

Watercress Soup

S. Wongkaew

Watercress is a perennial, semi-aquatic plant that contains over 15 essential vitamins and nutrients including vitamins C, B1, B6, K and E, iron, calcium, magnesium, manganese and zinc.

When chewed, watercress releases a mustard oil which gives it its distinct peppery flavor.

In this recipe, freshly harvested watercress is cooked with potatoes, chicken stock, milk, onions and garlic to make a deliciously light soup.

To ensure the watercress retains its tender crunch, add it to the soup last. If you wish, you could also blend all the ingredients for a smoother soup.


  • 2 bunches of watercress, roughly chopped
  • 1 medium potato, cubed
  • 1 medium white onion, diced
  • 2 cloves of garlic, crushed
  • 1 Tbsp of butter & 1 Tbsp of olive oil
  • 2 cups of organic chicken or vegetable stock
  • 2 cups of milk
  • 2 tsp of sea salt
  • 1/s tsp of freshly ground black pepper


  1. Heat the butter and olive oil in a pot over a medium heat. Add the onions and sauté for 30 seconds. Turn the heat to low and sweat the onions for 15 minutes. Stir them occasionally to ensure they don't caramelize.
  2. Turn the heat back up to medium-high and add the garlic. Fry for 30 seconds.
  3. Now add the potato cubes, salt and pepper and fry for 1 minute. Add the milk, the stock and stir.
  4. Let the soup simmer for 10 minutes. Add the watercress and stir well. Turn the heat down sightly and simmer for 5 minutes.
  5. Add a pinch of black pepper and serve immediately.
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