Easy and Peppery Fresh Watercress Soup Recipe

This vibrant green soup is a fantastic way to enjoy the nutritional benefits of watercress. Peppery and slightly pungent, watercress adds a delightful complexity to this creamy soup. Packed with vitamins and minerals, it's a delicious way to get your daily dose of greens. Plus, it's incredibly easy to make, coming together in under 30 minutes!
This recipe is perfect for a light and healthy weeknight meal. Serve it with a crusty baguette for dipping, or add a protein like grilled chicken or shrimp for a more substantial meal.

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 pound potatoes, peeled and diced
• 4 cups vegetable stock
• 6 cups watercress, chopped (thick stems removed)
• 1/2 teaspoon freshly ground black pepper
• 1 cup heavy cream (or milk for a lighter option)
• Salt, to taste

Directions

1. Heat olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook for an additional minute.
2. Add the potatoes and vegetable stock to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes, or until the potatoes are tender.
3. Stir in the watercress and black pepper. Cook for 2-3 minutes, or until the watercress is wilted.
4. Using an immersion blender or transferring the soup to a blender, puree the soup until smooth. Return the soup to the pot and stir in the heavy cream (or milk). Season with salt to taste.
5. Serve immediately, garnished with additional watercress (optional).
6. Tips:
7. For a richer flavor, you can add a tablespoon of butter to the pot when sauteing the onion.
8. If you don't have an immersion blender, you can carefully transfer the soup to a blender in batches to puree.
9. Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.