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!!!
INGREDIENTS FOR THIS RECIPE
Here you'll find all the ingredients needed to make this recipe:
● Watercress
● Water
● Spinach
● Potatoes
● Leek
● Courgette
● Carrots
● Olive oil
● Onions
● Pasta
● 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 AND SPINACH SOUP:
Step 1: Peel and wash the carrots, potatoes, onions, courgette and leek. In a soup pot with 2 liters (8 cups) water, add 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 25 minutes. When all the ingredients are almost cooked, add the watercress and the spinach and cook for more 5 minutes.
Step 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.
Step 3: Turn off the heat, add the olive oil, stir and serve.
YOU MAY ALSO LIKE:
● Chickpeas soup with spinach
● Colored soup
● Leek soup
● Spinach soup with elbow pasta
● Pea puree soup
● Traditional dogfish soup
● Red bean soup with pasta and chouriço
● Cod soup
● Green bean soup
● Red bean soup
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Creamy watercress and spinach soup
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!!!
(1 votes, 5.00 out of 5)
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
- Peel and wash the carrots, potatoes, onions, courgette and leek. In a soup pot with 2 liters (8 cups) water, add 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 25 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, stirring occasionally.
- Turn off the heat, add the olive oil, stir and serve.
