Watercress soup

A peppery, refined green soup made with watercress, a leafy vegetable rich in iron. Light and silky thanks to a potato, it is a healthy, elegant dinner that makes a change from the usual soups.

Preparation: 10 min  |  Cooking: 20 min  |  Servings: 4  |  Difficulty: Very easy

Calculated per serving from the Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 117 kcal · 3 g protein · 16 g carbohydrate · 4 g fat

Ingredients

• 2 bunches of watercress
• 2 potatoes
• 1 onion
• 1 tbsp olive oil
• salt, pepper

Method

1. Soften the onion in the oil.
2. Add the diced potatoes and cover with water.
3. Cook for 15 minutes, then add the watercress for 3 minutes.
4. Blend until smooth and season.

Nutritional benefits

Watercress is rich in iron, vitamin C and antioxidants for very few calories, with a distinctive peppery flavour. The potato gives a silky texture without cream. A light, original and nutritious soup, ideal if you are trying to lose weight.

Variations and substitutions

• Half watercress, half spinach.
• Creamier: add soft cheese.
• Higher in protein: add a poached egg.
• With croutons for crunch.

Storage and making ahead

Keeps for 3 days. Blend straight after cooking to keep the green colour.

💡 Good to know

Add the watercress right at the end and blend immediately: a short cooking time preserves its bright colour and nutrients.

See also

Discover more weight loss recipes · vegetarian recipes · gluten-free recipes · healthy & balanced recipes.

Foods in this recipe: watercress · potatoes · onion · olive oil · salt.

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