Watercress Soup

This classic British watercress soup recipe is easy to make and freezes well

  • Rating
    16 ratings
    Rate this recipe
  • Serves 8

  • Prep time 10 mins

  • Cooking time 15 mins

  • Total time 25 mins

  • Skill level Easy

  • Calories 65 per serving

  • Freeze yes
  • Prepare ahead yes


  • 1 tbsp oil
  • 1 medium onion chopped
  • 250g (9oz) potatoes peeled and chopped
  • 850ml (1½pt) vegetable stock
  • 200g (7oz) watercress
  • ½tsp grated fresh nutmeg
  • crème fraîche
  • snipped chives


  1. Heat the oil in a large pan, thengently cook the onion for 5 minutes. Add the potatoes and stock, bring to the boil, then simmer for 10 minutes.

  2. Add the watercress, stirring until wilted. Whizz in a blender, return to the pan and add nutmeg. Season. Serve topped with crème fraîche and chives.