Creamy watercress soup

Creamy watercress soup on a soup bowl

For a healthy and balanced diet the soup should always be part of any family meals. A traditional creamy watercress soup is perfect for the whole family and for any occasion before the main course. It’s to easy! Try it!!

Category: Recipes, Soups
Servings:: 5
Prep Time: 10 m
Cook Time: 30 m
Total Time: 40 m
1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, 5.00 out of 5)
Units: Metric (Units: US)


  • 2 liters (8 cups) water
  • A bunch of watercress (about 150 grams (5 1/3 ounces))
  • 1 leek
  • 1 turnip
  • 4 carrots
  • 3 medium onions
  • 1 pumpkin slice (about 100 grams (3 1/2 ounces))
  • 1 medium potato
  • 3 tablespoons olive oil
  • Salt (to taste)


  1. Peel and wash the carrots, the potato, the onions, turnip, pumpkin and the leek. In a large saucepan with 2 liters (8 cups) water put the carrots, the pumpkin, leek, turnip, onions and the potato, everything cut into pieces. Bring to a boil over high heat. When starts boiling, reduce to medium-low heat and cook about 20 minutes. When all the ingredients are almost cooked, add the watercress and cook more 5 minutes.
  2. Remove briefly the saucepan from heat and use a hand blender to blend the soup until creamy. Season with olive oil and some salt. Stir and place the saucepan back on the stove over medium-high heat for about 2 to 3 minutes.
  3. Turn off the heat and serve.
Creamy watercress soup
Nutrition facts
Serves 5
Per Serving:
Calories 182
Total Fat 9 g(14%)
Saturated Fat 1.5 g(6%)
Cholesterol 0 mg(0%)
Sodium 121 mg(5%)
Total Carbohydrate 24 g(8%)
Protein 3.5 g

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