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Nourishing watercress soup recipe

Nourishing watercress soup recipe

  • Recipes
  • Dish type
  • Soup
  • Vegetable soup
  • Watercress soup

"This delicious watercress soup recipe is warming, filling and extremely nourishing. Watercress soup is gentle on the digestive system, will help to energise you and aid the body’s recovery from illness.” Sarah Lumley, Nutritionist, Breast Cancer Haven.

London, England, UK

21 people made this

IngredientsServes: 6

  • 1 tablespoon organic sunflower oil
  • 1 large white onion, peeled and chopped
  • 1 large potato, scrubbed well and diced
  • 200g watercress, washed and roughly chopped
  • 800ml vegetable stock
  • black pepper to taste

MethodPrep:10min ›Cook:25min ›Ready in:35min

  1. Heat the oil in a large saucepan and gently sauté the onion for 3 minutes.
  2. Stir in the potato and cook for a minute and then add the stock.
  3. Bring to a gentle boil and immediately reduce the heat and add the watercress.
  4. Simmer for 15 to 20 minutes.
  5. Use a hand blender or food processor and blend the soup (you may want to blitz it quickly so it stays a little chunky or blend until smooth).
  6. Taste and season with some black pepper. Simmer for a couple more minutes whilst you warm some bowls and then serve.


As you serve the soup you may want to swirl some soured or soya cream through the soup to make it slightly more creamy in flavour as well as looking good.

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Reviews & ratingsAverage global rating:(2)

Reviews in English (2)

This is ok, but a bit bland. Definitely needs something to give the flavour more interest.-20 Feb 2012

Pretty nice basic soup, but could do with some herbs or something to give it a bit more flavour.-01 Oct 2011

Vegan 15 Minute Watercress Soup

Hey Friends! Happy Wednesday! First things first. I really need to talk up this soup. This soup being the Vegan 15 Minute Watercress Soup. Whoa. It’s soooo simple and so truly amazing! It’s a thick nourishing soup loaded with peppery greens and creamy potatoes. And completely vegan.

Now, it’s not a huge departure from what we normally do here at Salted Mint. But, it is a little off the beaten path. Firstly, the cost of making this soup will be literally pennies per bowl. Secondly, mid-week time saver. Ummmm, yes please! Thirdly, superfoods dinner. You betcha. So already, before we even talk about the smooth creaminess of this, soup, or the peppery fresh flavour, or the fact that it’s super rich in iron and vitamins. We’re already winning.

Not too shabby for 15 minutes on a mid week cooking sesh, no? Now, let’s be clear, the idea for this soup came about because as we wait for Christmas all the treats and nibbles and drinks with friends we need something super nutritious to set us up for the celebrations ahead. I thought that we needed something that uses one of those “in-between season” kinds of vegetables. Except that watercress needs more respect than to be thought of as “in-between” anything.

These little deep green leaves are where flavour lives. Flavour not only lives in these leaves, it throws a party and invites it’s friends. These little green gems are packed with peppery, almost lemony flavour. And when they get a little help from some onion and celery, they really come alive. When I made this soup, there was the need for soul satisfying thickness. ‘Cause isn’t that always the need with a soup? So instead of cream, I used baby new potatoes. That’s right people. We’re hitting all the seasonal veg right now.

Other than watercress love going on, it’s pretty quite ’round here for a Wednesday. Maybe that’s cause I’m contemplating a million other watercress recipes right now and wondering if I could just start to dedicate a whole website to this humble green leaf…. okay, maybe not. But, this soup is that good, that you’ll be wondering how you’re going to get it in at every meal.

Nourishing watercress soup recipe - Recipes

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Family man Healey has lost an incredible 7 stone through dieting with Slimming World. Now he wants to find out whether the power of watercress can help him continue his journey towards his goal weight.

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This soup draws on the health benefits of watercress and yoghurt containing probiotic bacteria&mdashboth have been used widely to treat canker sores.

Don't worry about stinging your tongue the nettle in this intriguing jade green soup will only do your mouth good. Nettles are one of the best sources of iron in the plant kingdom, providing more than four times the iron found in spinach. An iron deficiency, which is the most common form of nutritional deficiency in Western countries, has been associated with recurrent canker sores.

Note: As nettles are rich in nitrates, they should not be consumed by people with gout, young children, or other people who are advised to follow a low-nitrate diet.

Barley is rich in lignans, phytonutrients that have been shown to reduce the risk of certain cancers such as breast cancer. Broccoli is a true superhero functional food with wide-ranging activity. Broccoli is a particularly great addition to your anti-cancer diet, for example in the form of this delicious and highly nutritious soup. Broccoli contains some extraordinary compounds that have been shown to neutralize carcinogenic substances, reduce DNA mutation, induce apoptosis in breast cancer cells, help prevent benign tumors from turning into malignant tumors, and help prevent the spread of breast cancer to other organs. Further, there is evidence that broccoli may be able to prevent estrogen from stimulating the growth of breast cancer cells. Also barley is an excellent weapon in your anti-cancer arsenal as it is rich in lignans, phytonutrients that have been shown to reduce the risk of certain cancers, including breast cancer.

This delicious, vibrant green spinach soup draws on the health benefits of spinach. A study conducted in the UK in the 1980s found that women with a high intake of spinach generally have a lower risk of developing breast cancer.

Shiitake Watercress Soup

Published: May 4, 2014 · Updated: Mar 4, 2021 by Nicole @ VegKitchen · This post may contain affiliate links.

Leeks, mushrooms, beans, garlic, and watercress are super-nourishing ingredients that add up to a soup that's delicious, too. The watercress gives this soup a springtime flavor, but it can be enjoyed any time of year. Recipe from Super Immunity: The Essential Nutrition Guide for Boosting Your Body's Defenses to Live Longer, Stronger, and Disease Free* by Joel Fuhrman. ©2012, HarperOne, reprinted by permission.

  • 2 large leeks, white and pale-green parts only, split lengthwise and separated to wash well and cut into ½-inch slices
  • 3 medium carrots, peeled and chopped
  • 3 cloves garlic, chopped
  • 3 cups shiitake mushrooms, sliced
  • 6 cups no-salt-added or low-sodium vegetable broth
  • 3 cups cooked white beans or 2 (15-ounce) cans low-sodium or no-salt-added white beans, drained
  • 5 cups watercress, tough stems removed
  • 1 teaspoon herbes de Provence
  • Black pepper to taste

Heat 1⁄8 cup water in a soup pot. Add leeks, carrot, and garlic and water-sauté until tender, about 3 minutes. Add more water as needed to keep everything moist. Add mushrooms and cook an additional 3 minutes, or until mushroom juices are released. Add vegetable broth, beans, watercress, and herbes de Provence and simmer for 15 minutes. Ladle half the soup into a food processor or high-powered blender and puree until smooth. Return soup to pot, heat through as needed, and serve.

Nutritional Information:
Per serving: 253 calories 0.8g fat 191.5mg sodium 956.7mg potassium 52.2g carbs 10.7g fiber 8.2g sugar 12.4g protein

  • Try some of VegKitchen’s otherSoulful Soups.
  • Mushroom lovers, rejoice! Here are more mushroom recipesfor you.

*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

Creamy and delicious, you won’t even realize how healthy this soup is.

About Courtney Hamilton

Courtney Hamilton is a writer and editor who has covered everything from food to politics. When she’s not dreaming up Paleo-friendly eats and conversations, you can find her trying to get her preschooler to eat his veggies.

Give this soup a try the day after Thanksgiving, where you can make your own bone broth and use up your leftover turkey.

About Courtney Hamilton

Courtney Hamilton is a writer and editor who has covered everything from food to politics. When she’s not dreaming up Paleo-friendly eats and conversations, you can find her trying to get her preschooler to eat his veggies.


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