Go Back
+ servings

Watercress Soup

This soup is delicious at any temperature. I use potatoes to thicken the thicken the soup, and frozen peas to sweeten it!
Prep Time5 mins
Cook Time15 mins
Course: Soup
Cuisine: English
Servings: 6
Calories: 174kcal


  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 onion, roughly diced
  • Salt and freshly-ground pepper to taste
  • 1 1/2 Lbs. Russet potatoes, peeled and roughly diced
  • 6 cups water
  • 1 cup peas
  • 200 grams watercress leaves and stems, washed and roughly chopped
  • Optional for garnish: creme fraiche and snips of fresh chive


  • Warm the butter and olive oil in a 5-quart Dutch oven or soup pot over medium-low heat. When the butter melts, stir in the diced onion and the seasonings. Reduce heat to "low," then cover the pot and let the onion sweat until tender -- about 5 minutes. Add the potatoes and water. Bring to a boil over high heat, then partially cover the pot, reduce the heat, and let simmer until the potatoes are perfectly tender -- about 15 minutes. Turn off the heat.
  • Add the peas and the watercress. Stir until the leaves wilt -- about 30 seconds. Let the soup cool, uncovered, for at least 20 minutes. Then ladle it into the jar of a blender. Blend at high speed until smoothly pureed -- about 30 seconds. Wash out and dry the soup pot, then pour the pureed soup into the pot.
  • Serve hot, warm, at room temperature, or even cold from the fridge. Garnish each serving, if you wish, with a dollop of creme fraiche and a sprinkling of snipped chive.


Calories: 174kcal | Carbohydrates: 26g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 66mg | Potassium: 670mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1367IU | Vitamin C: 32mg | Calcium: 73mg | Iron: 1mg