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!!
INGREDIENTS FOR CREAMY WATERCRESS SOUP
Here you'll find all the ingredients needed to make this recipe:
● Water
● Watercress
● Leek
● Turnip
● Carrot
● Onion
● Pumpkin
● Potato
● Olive oil
● Salt
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE CREAMY WATERCRESS SOUP
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. 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.
Turn off the heat and serve.
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Creamy watercress soup
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!!
5.00 from 3 reviews
- 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)
- 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.
- 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.
- Turn off the heat and serve.
