How to make watercress soup

Watercress soup is a classic recipe that can provide some serious nutrition, whilst also being hearty and warming – the perfect combination for these colder days!

Watercress Soup Recipe

Ingredients:

• 1 onion, diced

• 1 clove garlic, peeled and crushed

• 2 medium potatoes, peeled and sliced

• 2 bags watercress (170g)

• 1 vegetable stock cube

• 75ml double cream

• 30g unsalted butter

• Salt and pepper

• 1 tbsp olive oil

• 1.5 litres boiling water

Method:

1. In a saucepan, heat the olive oil and 25g of butter over a medium head. As the butter starts foaming, add the onion and garlic. Use a generous pinch of salt to flavour and cook until the onions are soft and start caramelising.

2. Add in the water, potatoes and vegetable stock. Bring the mixture to a boil then simmer until the potatoes are completely cooked.

3. Add the watercress and immediately bring to a boil, allow to simmer for 30 seconds and then remove the pan from the heat.

4. Use a slotted spoon to transfer the watercress, potatoes and onion to a blender. Initially, only pour enough of the liquid from the pan to cover the top of the ingredients – add a little at a time to ensure the soup doesn’t get too thin. Blend together before adding the cream and butter, season to taste, then combine until you reach your desired consistency.

We like our watercress soup piping hot and served with crusty bread, but you can keep this in the fridge for up to 3 days.