Watercress Soup

Calories: 114 Preparation: 15 mins Cooking: 35 mins Serves: 3-5
Watercress Soup


  • 1 Onion, peeled and roughly chopped
  • 25g butter 250g potatoes, peeled and diced
  • 600ml chicken stock
  • 2 x 85g bags of watercress, roughly chopped
  • 50ml cream a little milk if needed
  • salt and black pepper


To make this wonderful watercress soup take a large pan, cook the onion in the butter until soft but not browned.

Add the potatoes and stock and cook until the potatoes are soft (approx 15-20 minutes). When potatoes are almost cooked, add the watercress (try to allow for no longer than 5 minutes cooking time for the watercress). Liquidise and add the cream. Use a little extra milk if the soup seems too thick. Season with salt and black pepper and serve hot.

Fat: 8.3g Saturated Fat: 4.9g Carbohydrate: 14g Protein: 4.2g Fibre: 1.8g Salt: 0.95g

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