Watercress Soup

This recipe works in combination with: Lemon Tart, Roast Shoulder of Lamb. This recipe features in these meal plans: Spring Fever.

This vibrant, fresh soup made with watercress, potato and leek is a guaranteed crowd pleaser.


  • 1 large onion (approx 210g), finely chopped
  • three 75g bags of watercress
  • 150ml of double cream
  • 1 medium baking potato (approx 320g), peeled and diced
  • 1 large leek (approx 310g), finely sliced
  • 50g of butter
  • 1.5 litres vegetable stock, prepared according to the packet instructions
  • Serves: 6
  • Course: Starter
  • Preparation time: 10 mins
  • Cooking time: 30 mins
  • Price per person: £0.98
  • Store cupboard: Typical
  • Calories per serving: 293
  • 5-a-day per serving: 1
  • Print Recipe
Watercress Soup photo

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  1. Heat the butter in a large saucepan and gently fry the onion and leek for 10 minutes, or until soft but not browned. Add the potato and vegetable stock to the pan, cover and simmer for 15 minutes, or until the potato is tender.
  2. Stir in the watercress, remove from the heat and carefully liquidise in a food processor (in batches) or with a hand held blender.
  3. To serve, heat the soup until piping hot, season to taste with salt and pepper and ladle into warmed bowls. Finish with a swirl of double cream and enjoy.

Cook's tips

You will need a food processor or a hand blender for this recipe.

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