Watercress and potato soup
Watercress and potato soup is a creamy and nutritious dish, combining the peppery notes of watercress with tender potatoes. This comforting soup is simple to make, blending sautéed aromatics and fresh ingredients for a wholesome meal.
Cook time 25 min
Prep time 5 min
Ingredients:
1 onion1 garlic clove
1.50 potatoes
1.50 cups watercress
1 tbsp olive oil
2 chicken broth cubes
Watercress and potato soup is a delightful and nutritious dish that's perfect for any season. Combining the peppery flavor of watercress with the creamy texture of potatoes, this soup is not only delicious but also packed with vitamins and minerals.
Instructions:
- Finely chop the onion.
- Mince the garlic clove.
- Peel and dice the potatoes into small, even cubes.
- Rinse and chop the watercress, removing any tough stems.
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and sauté for about 5-7 minutes, or until it becomes translucent and slightly golden.
- Add the minced garlic to the pot and sauté for another 1-2 minutes, until fragrant.
- Add the diced potatoes to the pot and stir well to coat them with the onion and garlic mixture.
- Pour in enough water to cover the potatoes completely, then add the chicken broth cubes.
- Bring the mixture to a boil, then reduce the heat to a simmer.
- Simmer for about 15-20 minutes, or until the potatoes are tender.
- Stir in the chopped watercress and let it cook for an additional 5 minutes, until the watercress is wilted and tender.
- Remove the pot from the heat.
- Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer the soup to a countertop blender in batches and blend until smooth. Be cautious with the hot liquid.
6. Season and Serve:
- Taste the soup and season with salt and pepper to your preference.
- If the soup is too thick, you can add a bit more water until you reach the desired consistency. Heat through gently if needed.
7. Serve:
- Ladle the soup into bowls and serve hot.
- Garnish with a swirl of olive oil or some extra fresh watercress if desired.
Making watercress and potato soup is simple and rewarding. With just a few basic ingredients, you can create a hearty and healthy soup that will delight your taste buds and nourish your body. Enjoy this recipe as a comforting meal or an elegant starter for any occasion.
Watercress and potato soup FAQ:
Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm it on the stove over medium heat, stirring occasionally.
To make the soup vegetarian, replace the chicken broth cubes with vegetable broth and ensure the broth is appropriate for your dietary needs.
A large pot (about 4-6 quarts) is recommended to comfortably fit all the ingredients and allow for stirring without spilling.
The potatoes are done when they are tender enough to easily pierce with a fork, usually after about 15-20 minutes of simmering.
Yes, you can use frozen watercress. Just add it directly to the pot during the last 5 minutes of cooking; there’s no need to thaw before using.
Cooking Tips:
- For a thicker soup, consider using a bit more potato or reducing the amount of water.
- Use a blender or immersion blender to achieve a smooth and creamy consistency.
- To enhance the flavor, you can add a splash of cream or a dollop of Greek yogurt before serving.
- Garnish with a few fresh watercress leaves or a sprinkle of black pepper for presentation.
- If you prefer a vegetarian version, replace the chicken broth cubes with vegetable broth cubes.
Nutrition Facts
4 ServingsCalories 77kcal
Protein 2.21g
Carbohydrates 16g
Fiber 2.28g
Sugar 2.29g
Fat 3.48g
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