Watercress soup

A delightfully easy and healthy soup to be eaten at home or on the go.


1 onion, chopped
25g butter
250g potatoes, diced
600ml chicken stock
2 x 85g bags of watercress
50ml cream
A little milk if needed


1. In a large pan, seat the onion in the butter until soft but not browned.

2. Add the potato and stock and cook until the potatoes are soft (approx 15-20 minutes). When potatoes are almost cooked, add the watercress (try to allow not longer than 5 minutes cooking time for the watercress). Liquidise, add cream. Use a little extra milk if the soup seems too thick. Season with salt and black pepper and serve hot.

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