Watercress soup

You are here

» Watercress soup

Watercress: an under-rated and exciting plant to cook with.

Serves 6-8


  • 1.5-2kg of potatoes
  • 200-220g of watercress
  • 1 medium onion
  • Salt and pepper, to taste


Cut and fry the onion with some oil in a large pan for five minutes, stirring regularly. Peel and slice the potatoes into small chunks, and add them to the onion for a further 5 - 10minutes. Boil a kettle and pour the hot water over the potatoes and onions until it is just covering them. Bring to the boil and then simmer for a further 15 - 20 minutes, or until potatoes are soft. Once they are soft, add the watercress, pepper and salt, and blend them all together. Serve with fresh bread.

Alternative recipe - try them both, see which you prefer.

Serves 4


  • 2 oz / 55g vegan margarine
  • 1 medium onion, chopped
  • 2 bunches of watercress
  • 4 oz / 115g plain flour
  • 1 1/2 pt / 855ml vegetable stock
  • 1/2 pt / 285ml soya milk
  • 1/4 pt / 140ml  soya cream
  • Seasoning


  1. Melt margarine in pan. Fry onion and watercress for a few minutes.
  2. Add flour. Stir well. Remove from heat.
  3. Stir in stock and milk gradually then return to heat and stir until soup thickens.
  4. Season and serve with a swirl of soya cream.