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!!

Creamy watercress soup on a soup bowl

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

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!!

5.00 from 3 reviews


By
    Category: Recipes, Soups
    Cuisine:
    Difficulty:
    Servings:: 5
    Prep Time: 10 m
    Cook Time: 30 m
    Total Time: 40 m
    Ingredients: carrot, leek, olive oil, onion, potatoes, pumpkin, turnip, turnip greens, water, watercress

    Ingredients

    • 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)

    Directions

    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:
    % DAILY VALUE
    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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