This vibrant watercress soup is full of goodness and easy to make. Delicious served with crusty bread and suitable for vegans.
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Watercress often turns up in my vegetable bag and apart from serving it as a salad I didn’t really know what to do with it.
Until I tried watercress soup that is.
It is SO good. Honestly. At first I couldn’t believe how delicious this soup is - not to mention how easy it is to make.
The peppery watercress has such an intense flavour that you don’t need a lot of ingredients to make it into soup. Once cooked it turns out a vibrant green colour that you just know is full of goodness.
Watercress soup makes a delicious lunch with some bread or a striking starter for a main meal.
Watercress is full of nutrients
Watercress is a strong-tasting salad leaf.
It is related to mustard and has a strong, slightly bitter taste.
Watercress is literally packed full of nutrients, including:
- iron
- calcium
- vitamin A
- vitamin C
- vitamin E
- and many more.
Storage
Watercress doesn’t last particularly long.
I recommend that you store it in the fridge (ideally in a bag with air holes).
Eat within a few days of buying or harvesting.
Watercress season
Watercress is in season in the UK between April to October.
Difficulty level
This watercress soup is very easy to make.
Simply:
- fry an onion
- add stock and watercress
- cook for a few minutes
- blend
- season to taste.
Serving suggestions
This soup is delicious served with your favourite bread to mop it up.
I like to serve mine with slice of toasted sourdough.
Fresh crusty rolls are also delicious.
Ingredients
For full recipe including ingredients list, quantities and method please see the recipe card at the bottom of the page.
You’ll need the following ingredients to make watercress soup:
- Olive oil - for frying your onion.
- White onion - for the base of your soup.
- Vegetable stock or hot water - because watercress has a strong flavour this soup works well when made with hot water. However, a mild vegetable stock also works well.
- Watercress - the star ingredient - this peppery salad leaf makes an incredible soup.
- Salt and pepper - season to taste.
- Flat leaf parsley - to add a little extra flavour.
- Cream - to drizzle on the top of your soup - I used oat cream.
Equipment
To make this soup you will need:
You’ll also need a handheld stick blender* or jug blender* to make your soup smooth.
Make ahead
You can make this soup up to two days in advance and store it in the fridge.
When you're ready to eat it simply reheat and serve.
Freezer friendly
This soup freezes well.
Allow to cool completely then transfer to a freezer dish or bag.
Don’t forget to label your container with the recipe name and date.
More vegan soup recipes
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How to make watercress soup
If you have made this recipe and loved it please consider leaving a comment and rating below.
Watercress soup
Ingredients
- 1 tablespoon olive oil
- 1 white onion chopped
- 500 ml vegetable stock or hot water
- 100 g watercress roughly chopped
- 1 tablespoon flat leaf parsley finely chopped
- Salt and pepper to taste
- Cream to drizzle
Instructions
- Heat 1 tablespoon olive oil in a large pan.
- Add your chopped onion, stir, then cover with a lid and reduce the heat to low.
- Cook for around 15 minutes, stirring occasionally, until the onion is soft.
- Pour over 500ml vegetable stock or hot water and bring to the boil.
- Reduce the heat to a simmer and add 100g watercress. Cook for 3-4 minutes until softened. Add 1 tablespoon chopped parsley.
- Allow to cool then blend with a hand held blender or jug blender. If using a jug blender allow to cool for longer and be very careful of the hot steam.
- Return to the pan and reheat. Season to taste with salt and pepper then ladle into a bowl and drizzle with cream to serve.
Notes
Nutrition
Pin watercress soup for later
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