Enjoy a deliciously nourishing bowl of Spring Watercress Soup!
You know Spring has arrived when watercress starts becoming more available, and what better way to celebrate than by making this deeply nourishing Spring Watercress Soup. It’s so full of flavor and incredibly healthful, watercress is packed with nutrients and antioxidants. Although it has a very strong taste which can be overwhelming, it’s nicely balanced here with a delicious broth, white wine, new potatoes, and fresh herbs. What a treat:)
This post is all about making the most delicious Spring Watercress Soup.
What’s so great about Watercress?
A lot, actually.
- It’s packed with Vitamin K
- Studies have shown its high antioxidant content may lower the risk of diabetes, cancer, and cardiovascular disease
- Protects against osteoporosis
- Boosts the immune system
- Is rich in carotenoids which aid in eye health
- May be beneficial for heart health and lowers cholesterol
What else is in Spring Watercress Soup?
- A good quality homemade vegetable stock
- White wine (optional) but tastes great
- New potatoes
- Fresh herbs
- Lemon juice
- Plant-based yogurt
How do you make it and what are the secrets for success?
This is such an easy recipe, it’s just a question of sauteing the shallot in some broth, adding the rest of the vegetables, fresh herbs, and wine. Give it a good stir, then add A good quality homemade vegetable stock. Simmer it for about 20 minutes, then blitz in a high-speed blender or pass it through a food mill if you like a little more texture to your soup. Add the lemon juice to give it a “lift” and yogurt for a nice “creamy” texture.
As far as secrets for success, the quality of the broth is of paramount importance. Look for a broth that isn’t too salty and has a full, robust flavor. This is my favorite store-bought brand:
Pacific Low-Sodium Vegetable Broth
Fresh herbs always make everything taste divine. I used mint and chives as I had them growing in the garden and they’re a lovely match for Springtime!
How long does it keep and does it freeze?
The soup will keep well in the fridge for up to 4 days.
It will freeze in an airtight container for up to 3 months.
Spring Watercress Soup
A lovely and very nourishing Spring soup
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: soup
- Method: stove top
- Diet: Vegan
1 large shallot, peeled and diced
2 sticks celery, diced
3 cloves garlic, minced
1 cup baby new potatoes, large dice
1/4 cup fresh mint
1 tablespoon chopped fresh chives
2 bunches of watercress
1 cup dry white wine (optional)
4 cups of good quality low-sodium vegetable broth
Juice of a lemon
1 tablespoon plain plant-based yogurt
- Heat 1/3 cup broth in a medium/large saucepan, add the shallot, and cook for about 5 minutes until softened. Add the celery, garlic, and new potatoes, and cook for a further 3-4 minutes, adding a little more broth if the pan becomes dry.
- Add the mint, chives, and watercress, stir well, then pour in the wine if using. Allow the wine to bubble and cook for 2 minutes before adding the broth. Bring to the boil, turn down to a simmer and partially cover the pot.
- Cook until the potatoes are tender, about 15-20 minutes.
- Remove from the heat, puree the soup. Taste and add the juice of 1/2 a lemon, add more if desired.
- Swirl a tablespoon of plant-based plain yogurt to add a “creamy” texture.
Keywords: Spring Watercress Soup
I hope you love this Spring Watercress Soup! If you do make it, please take a picture and share it on Instagram and I’ll repost it on my stories. I’d love to hear from you, please leave a comment and rate the recipe! Thanks so much and happy cooking:)