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Watercress soup

This vibrant watercress soup is easy to make and can be enjoyed warm or chilled, making it a versatile addition to your meal rotation.


1 onion (medium sized, peeled and chopped)
4 c broth (vegetable broth)
2 potato (large, peeled and diced)
6 c watercress (rinsed and trimmed)
  seasoning (salt and pepper to taste)
1⁄2 c cream (heavy cream, and some more for decoration)


In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.

Pour in the vegetable broth and bring to a boil. Add the diced potatoes, reduce the heat to a simmer, and cook until the potatoes are tender, about 15 minutes.

Stir in the watercress (and spinach, if using) and cook until wilted, about 2-3 minutes.

Remove the pot from heat. Add the cream.

Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer the soup to a blender in batches and blend until smooth and return the soup to the pot.

Season with salt and pepper to taste. Adjust the consistency of the soup with additional broth or water if needed.

Garnish and serve the soup warm. Alternatively, cool to room temperatura and refrigerate to serve chilled, garnished with a drizzle of olive oil or a dollop of cream.

Total time
40 minutes
Cooking time
Preparation time
4 servings


Watercress soup can be enjoyed in a variety of ways. Serve it warm on a chilly day for a comforting meal or chill it in the refrigerator for a refreshing summer dish. Pair it with crusty bread or a light salad for a complete meal.

Use pre-washed and trimmed watercress to save time.

Cut the potatoes into smaller pieces to reduce cooking time.

Opt for an immersion blender to blend the soup directly in the pot, minimizing cleanup.


Add 1 cup spinach leaves for added color and a different flavor.

Swap out the watercress for spinach, kale or Swiss chard to make a different soup.

Add a pinch of red pepper flakes or a dash of hot sauce for a spicy kick.

If you don´t have it, substitute heavy cream with cream cheese.

For a dairy-free option, use coconut milk instead of heavy cream.


Inernational cuisine

soups, vegetables
easy, sauté, simmer, chill
International food recipes
Food around the World