Watercress Soup

watercress soup

Watercress Soup

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Servings: 6
Calories: 83


  • 1 lb potatoes
  • 1 3/4 pt cold potato stock or water
  • 2 bunches Watercress salad cress
  • salt and freshly ground black pepper
  • 2 tbsp double cream heavy cream
  • 1 tbsp parsley chopped


  • Peel and cut potatoes into small pieces.
  • Boil in the stock until well cooked.
  • Rinse the watercress thoroughly and chop it all, including the stalks, finely but keep a few leaves for garnish.
  • Add to the potatoes and increase heat for 3 minutes.
  • Season with salt and pepper and strain the soup through a Mouli-Legume.
  • Re-heat but do not boil.
  • Just before serving carefully stir in the cream, sprinkle with the parsley and garnish with the watercress leaves.
Calories: 83 kcal
Carbohydrates: 15 g
Protein: 2 g
Fat: 2g
Saturated Fat: 1 g
Cholesterol: 7 mg
Sodium: 559 mg
Potassium: 327 mg
Fiber: 2 g
Sugar: 2 g
Vitamin A: 436 IU
Vitamin C: 16 mg
Calcium: 14 mg
Iron: 1 mg
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