This delicious watercress soup is paked with nutrients and is super simple to make! It's a creamy and healthy recipe with simple ingredients!
This recipe is one of the most popular soups on our site! It's a comforting and very healthy recipe, perfect for a quick weeknight dinner!
This watercress soup practically cooks itself! Just cook the ingredients in water, blend in a hand blender, add the watercress and serve!
It's a simple and creamy soup that's ready to serve in just a few minutes! It's the perfect meal to serve on any occasion, especially on those cold, rainy winter days when you want something warm to lift your spirits!
Here you'll find all the ingredients needed to make this recipe:
Water - To cook the vegetables.
Watercress - It is a very nutritious vegetable that adds color and flavor to the soup.
Pumpkin - Adds color, flavor and creaminess to the recipe.
Carrot - It's the base of the soup. Adds color and flavor and has high nutritional value.
Onion - Adds a lot of flavor to the soup.
Leek - It is a vegetable that stands out for having vitamin C.
Potatoes - Gives consistency and creaminess to the soup.
Olive oil - It is a healthy fat that helps in the absorption of nutrients.
Salt - To season the soup.
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE EASY WATERCRESS SOUP
Step 1: Peel and wash the potatoes, carrots, onions, pumpkin slice and the leek.
Step 2: In a large pot with 2 liters (8 cups) water add the potatoes, carrots, pumpkin slice, leek and the onions, everything cut into pieces. Bring to a boil over high heat.
Step 3: When it starts to boil, reduce to medium-low heat and cook for about 20 minutes.
Step 4: Remove briefly the pot from heat and use a hand blender to blend the soup until creamy.
Step 5: Season with olive oil and salt, stir with a wooden spoon and place the pot back on the stove over high heat.
Step 6: When it starts to boil, add the watercress and let it cook for another 5 minutes.
1 bunch of watercress (about 200 grams (7 ounces))
1 pumpkin slice (about 100 grams (3 1/3 ounces))
3 carrots
3 medium onions
1 leek
2 medium potatoes
3 tablespoons olive oil
Salt (to taste)
Directions
Peel and wash the potatoes, carrots, onions, pumpkin slice and the leek.
In a large pot with 2 liters (8 cups) water add the potatoes, carrots, pumpkin slice, leek and the onions, everything cut into pieces. Bring to a boil over high heat.
When it starts to boil, reduce to medium-low heat and cook for about 20 minutes.
Remove briefly the pot from heat and use a hand blender to blend the soup until creamy.
Season with olive oil and salt, stir with a wooden spoon and place the pot back on the stove over high heat.
When it starts to boil, add the watercress and let it cook for another 5 minutes.
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