Watercress soup


  • 1 onion
  • 1 tbsp butter
  • 2 medium potatoes
  • 2 bunches of watercress
  • 950 ml vegetable stock
  • 100 ml double cream

How to make it

  1. Chop the onion and potatoes into small chunks, then fry these in the butter until soft.
  2. Add the chopped watercress, vegetable stock and a pinch of salt and pepper. Bring to the boil, then reduce the heat and simmer, stirring frequently, for about 15 minutes.
  3. Remove the pan from the heat and leave the soup to cool. Puree until smooth.
  4. Season to taste, then serve the soup in bowls or mugs. You can swirl in the cream and add some fresh parsley leaves to garnish if you like.

Image credit: Jim Franco

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