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](https://www.foodfromportugal.com/content/uploads/2021/03/creamy-watercress-spinach-soup-01.jpg)
INGREDIENTS FOR CREAMY WATERCRESS AND SPINACH SOUP
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
![Creamy watercress and spinach soup on a tureen](https://www.foodfromportugal.com/content/uploads/2021/03/creamy-watercress-spinach-soup-01-300x262.jpg)
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!!!
- 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)
- 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.