Creamy watercress and spinach soup

Creamy watercress and spinach soup on a tureen

Do you want to prepare a simple and comforting soup meal? Try this delicious creamy watercress and spinach soup. It's the ideal recipe for cold winter days. Bon appetit!!!

Creamy watercress and spinach soup on a tureen

MAIN INGREDIENTS OF THIS RECIPE:

- Watercress, spinach, water, potato, onion

HOW TO MAKE CREAMY WATERCRESS AND SPINACH SOUP:

Peel and wash the carrots, potatoes, onions, courgette and leek. In a soup pot with 2 liters (8 cups) water, place the carrots, potatoes, leek, courgette and onions, everything cut into pieces. Bring to a boil over high heat. When starts boiling, reduce to medium-low heat and cook for 20 minutes. When all the ingredients are almost cooked, add the watercress and the spinach and cook for more 5 minutes. Remove briefly the pot from heat and use a hand blender to blend the soup until creamy. Stir and place the pot back on the stove over high heat. When starts boiling, reduce to medium-low heat and add the pasta. Season with salt, stir and cook for 10 minutes. Turn off the heat, add the olive oil, stir and serve.

Creamy watercress and spinach soup on a tureen

YOU MAY ALSO LIKE:

- Chickpeas soup with spinach
- Colored soup
- Leek soup
- Spinach soup with elbow pasta
- Pea puree soup

By
Category: Recipes, Soups
Cuisine:
Difficulty:
Servings:: 5
Prep Time: 15 m
Cook Time: 45 m
Total Time: 60 m
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Ingredients

  • 2 liters (8 cups) water
  • A bunch of watercress (about 150 grams (5 1/3 ounces))
  • A bunch of spinach (about 150 grams (5 1/3 ounces))
  • 2 medium potatoes
  • 1 leek
  • 1 medium courgette
  • 4 medium carrots
  • 3 tablespoons olive oil
  • 2 medium onions
  • 100 grams (3 1/2 ounces) orzo pasta
  • Salt (to taste)

Directions

  1. Peel and wash the carrots, potatoes, onions, courgette and leek. In a soup pot with 2 liters (8 cups) water, place the carrots, potatoes, leek, courgette and onions, everything cut into pieces. Bring to a boil over high heat. When starts boiling, reduce to medium-low heat and cook for 20 minutes. When all the ingredients are almost cooked, add the watercress and the spinach and cook for more 5 minutes.
  2. Remove briefly the pot from heat and use a hand blender to blend the soup until creamy. Stir and place the pot back on the stove over high heat. When starts boiling, reduce to medium-low heat and add the pasta. Season with salt, stir and cook for 10 minutes, stirring occasionally.
  3. Turn off the heat, add the olive oil, stir and serve.
Creamy watercress and spinach soup
Nutrition facts
Serves 5
Per Serving:
% DAILY VALUE
Calories 256
Total Fat 9.5 g(12%)
Saturated Fat 1.5 g(7%)
Cholesterol 15 mg(5%)
Sodium 138 mg(6%)
Total Carbohydrate 38.5 g(14%)
Protein 7 g
 

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