Tomato and Watercress Soup

tomato and watercress soup

Tomato and Watercress Soup

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Servings: 4
Calories: 86


  • 1 lb tomatoes peeled and chopped
  • 2 tablespoons fine oatmeal
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 2 tablespoons chopped mint
  • 2 bay leaves
  • 1 blade of mace
  • 6 peppercorns
  • 6 parsley stalks
  • 2 tablespoons celery leaves
  • 1 1/4 pints chicken stock
  • 1 bunch watercress sprigs trimmed
  • 2 teaspoons lemon juice
  • salt and pepper
  • celery leaves to garnish


  • Put the tomatoes into a saucepan over a moderate heat and stir in the oatmeal and paprika. When well blended, stir in the oregano and mint.
  • Tie the bay leaves, mace, peppercorns, parsley and celery leaves in a piece of muslin and add with the stock. Stir well and bring the soup to the boil slowly, stirring constantly.
  • Cover the pan and simmer for 20 minutes. Discard the bag of flavourings. Put the soup in a liquidizer and puree.
  • Return the puree to the pan. Chop the watercress, stir it into the puree with the lemon juice and season with salt and pepper. Simmer for about 3 minutes until the watercress is just tender. Garnish the soup with celery leaves and serve hot.
  • A good home-made stock is the secret of delicious soups. It is well worth making a large quantity and freezing it in different sized containers.
Calories: 86 kcal
Carbohydrates: 12 g
Protein: 5 g
Fat: 2g
Saturated Fat: 1 g
Cholesterol: 4 mg
Sodium: 225 mg
Potassium: 487 mg
Fiber: 2 g
Sugar: 6 g
Vitamin A: 1276 IU
Vitamin C: 22 mg
Calcium: 38 mg
Iron: 1 mg
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