Get ready to delight your taste buds with the refreshing flavor of watercress! This peppery green is a staple in many cuisines around the world, and when blended into a creamy soup, it’s nothing short of magical. In this article, we’ll explore 20 delectable recipes that showcase the versatility of watercress in soups. From classic and comforting to spicy and adventurous, each recipe has been carefully crafted to highlight the unique flavor and texture of this nutritious ingredient.
Whether you’re a seasoned cook or just starting out, these creamy watercress soup recipes are sure to become a staple in your kitchen. So go ahead, get creative, and indulge in the delicious world of watercress soups!
Classic Cream of Watercress Soup
This creamy soup is a refreshing twist on traditional soups, with the subtle peppery flavor of watercress taking center stage. Serve it as a starter or a light lunch for a delightful and satisfying meal.
Ingredients:
– 2 tablespoons butter
– 1 small onion, finely chopped
– 4 cups watercress leaves and stems
– 2 cups chicken broth
– 1 cup heavy cream
– Salt and pepper to taste
Instructions:
1. In a large pot, melt the butter over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
2. Add the watercress leaves and stems to the pot, followed by the chicken broth. Bring the mixture to a boil, then reduce the heat and simmer for 10-12 minutes or until the watercress is tender.
3. Use an immersion blender or transfer the soup to a blender and puree until smooth.
4. Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
5. Serve warm, garnished with additional watercress leaves if desired.
Cooking Time: 20-25 minutes
Spicy Watercress and Potato Soup
This vibrant and flavorful soup is a perfect blend of the earthy sweetness of potatoes and the spicy kick of watercress, all wrapped up in a creamy broth.
Ingredients:
– 2 large potatoes, peeled and diced
– 1 bunch fresh watercress, chopped
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– 4 cups vegetable broth
– 1 cup heavy cream or half-and-half
– Salt and pepper to taste
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic, cumin, smoked paprika, and cayenne pepper. Cook for 1 minute.
3. Add the diced potatoes, vegetable broth, and chopped watercress. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the potatoes are tender.
4. Use an immersion blender or transfer the soup to a blender and puree until smooth.
5. Stir in the heavy cream or half-and-half. Season with salt and pepper to taste.
Cooking Time: 30-35 minutes
Watercress and Leek Soup with Crème Fraîche
This light and refreshing soup is perfect for a spring evening. The subtle bitterness of the watercress pairs beautifully with the sweetness of the leeks, all tied together with a dollop of crème fraîche.
Ingredients:
– 2 tablespoons butter
– 2 medium leeks, cleaned and chopped (white and light green parts only)
– 4 cups chicken or vegetable broth
– 1 bunch watercress, chopped (about 2 cups)
– 1/2 cup heavy cream
– 2 tablespoons crème fraîche
– Salt and pepper to taste
– Fresh chives or parsley for garnish (optional)
Instructions:
1. In a large pot, melt butter over medium heat. Add leeks and cook until softened, about 5 minutes.
2. Pour in broth and bring mixture to a boil. Reduce heat and simmer for 15 minutes.
3. Stir in watercress and cook until wilted, about 2-3 minutes.
4. Use an immersion blender or transfer soup to a blender and puree until smooth.
5. Return soup to pot and stir in heavy cream. Season with salt and pepper to taste.
6. Serve hot, topped with crème fraîche and garnished with chives or parsley if desired.
Cooking Time: 30-40 minutes
Asian-Inspired Watercress and Tofu Soup
Revitalize your senses with this nourishing and flavorful soup, infused with the freshness of watercress and the creaminess of tofu.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 2 cups watercress leaves and stems, chopped
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 4 cups vegetable broth
– 1 tablespoon soy sauce
– 1 teaspoon grated ginger
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat the oil in a large pot over medium heat. Add the onion and cook until softened, about 3 minutes.
2. Add the garlic and cook for an additional minute.
3. Add the tofu, watercress, vegetable broth, soy sauce, and ginger. Bring to a boil, then reduce heat and simmer for 10-12 minutes or until the flavors have melded together.
4. Season with salt and pepper to taste.
5. Garnish with chopped scallions, if desired.
Cooking Time: 15-17 minutes
Watercress and Coconut Milk Soup
This vibrant green soup is a perfect blend of creamy coconut milk and peppery watercress, making it a great way to warm up on a chilly day.
Ingredients:
– 2 cups watercress leaves and stems
– 1 can (14 oz) full-fat coconut milk
– 4 cups vegetable or chicken broth
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the watercress leaves and stems, and cook until wilted, about 3-4 minutes.
3. Pour in the coconut milk and broth. Bring to a simmer.
4. Reduce heat to low and let it cook for 10-12 minutes or until the soup has thickened slightly.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with additional watercress leaves if desired.
Cooking Time: 15-18 minutes
Roasted Garlic and Watercress Soup
Roasted Garlic and Watercress Soup Recipe
This creamy soup combines the pungency of roasted garlic with the freshness of watercress, making for a delightful and nourishing meal. With minimal ingredients and easy steps, you can whip up this treat in no time!
Ingredients:
– 3-4 cloves of garlic
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cups chicken broth
– 1 bunch watercress (about 1 cup)
– 1/2 cup heavy cream or half-and-half
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the garlic: Cut the top off each clove, drizzle with olive oil, and wrap in foil. Roast for 30-40 minutes, or until soft.
3. Sauté the onion: In a large pot, heat some oil over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
4. Combine ingredients: Remove garlic from foil, then add roasted garlic, chicken broth, and watercress to the pot. Bring to a boil, then reduce heat and simmer for 10-15 minutes.
5. Blend and serve: Use an immersion blender or regular blender to puree the mixture until smooth. Stir in heavy cream or half-and-half. Season with salt and pepper to taste.
Cooking Time: 45-50 minutes
Watercress and Sweet Corn Chowder
A refreshing summer soup that combines the sweetness of corn with the peppery flavor of watercress.
Ingredients:
– 2 cups watercress, chopped
– 1 cup sweet corn kernels
– 2 tablespoons butter
– 1 onion, diced
– 2 cloves garlic, minced
– 1/2 teaspoon paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cups chicken broth
Instructions:
1. In a large pot, melt the butter over medium heat.
2. Add the onion and garlic; cook until softened, about 3-4 minutes.
3. Add the paprika, salt, and pepper; cook for 1 minute.
4. Stir in the watercress and corn kernels.
5. Pour in the chicken broth; bring to a simmer.
6. Reduce heat to low and let cook for 10-12 minutes or until the flavors have melded together.
Cooking Time: 15-18 minutes
Watercress and Mushroom Miso Soup
This refreshing and savory soup combines the peppery flavor of watercress with the earthy taste of mushrooms, all tied together by a rich and creamy miso broth.
Ingredients:
– 2 cups mixed mushrooms (such as shiitake and cremini), sliced
– 4 cups vegetable or chicken broth
– 1/2 cup watercress leaves
– 2 tablespoons white miso paste
– 1 tablespoon soy sauce
– 1 teaspoon grated ginger
– Salt and pepper to taste
– Optional: 1/4 cup heavy cream or coconut cream for added richness
Instructions:
1. In a large pot, sauté the mushrooms in a little water until tender.
2. Add the broth, miso paste, soy sauce, and ginger. Bring to a simmer.
3. Stir in the watercress leaves and cook until wilted.
4. Season with salt and pepper to taste.
5. Serve hot, topped with a dollop of heavy cream or coconut cream if desired.
Cooking Time: 20-25 minutes
Watercress and Lentil Soup with Lemon
This vibrant soup combines the earthy sweetness of lentils with the peppery zing of watercress, brightened by a squeeze of fresh lemon juice. Perfect for a chilly winter’s day.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups water
– 1 tablespoon olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 bunch watercress, chopped (about 2 cups)
– 1 lemon, juiced
– Salt and pepper to taste
Instructions:
1. In a large pot, heat the oil over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic, lentils, and water. Bring to a boil, then reduce the heat and simmer for 30-40 minutes, or until the lentils are tender.
3. Stir in the chopped watercress and lemon juice. Season with salt and pepper to taste.
4. Serve hot, garnished with additional watercress if desired.
Cooking Time: 45 minutes
Watercress and White Bean Soup
This refreshing soup combines the peppery flavor of watercress with creamy cannellini beans, perfect for a light and satisfying meal.
Ingredients:
– 2 cups watercress leaves and stems
– 1 can (15 oz) cannellini beans, drained and rinsed
– 4 cups vegetable broth
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
– Grated Parmesan cheese for serving (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the vegetable broth, watercress leaves, and cannellini beans to the pot.
5. Bring the mixture to a simmer and cook until the flavors have melded together and the soup has heated through, about 10-12 minutes.
6. Season with salt and pepper to taste.
7. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 20-22 minutes
Watercress and Ginger Soup with Turmeric
This refreshing soup is a perfect blend of flavors, textures, and health benefits. The combination of peppery watercress, spicy ginger, and earthy turmeric creates a delightful and nourishing treat.
Ingredients:
– 2 cups watercress leaves
– 1-inch piece of fresh ginger, peeled and grated
– 2 cloves garlic, minced
– 4 cups vegetable broth
– 1/2 cup coconut milk or heavy cream (optional)
– 1 tsp ground turmeric
– Salt and pepper to taste
Instructions:
1. In a large pot, sauté the ginger and garlic in a little water until fragrant.
2. Add the watercress leaves and cook until wilted, about 3-4 minutes.
3. Pour in the vegetable broth and bring to a boil.
4. Reduce heat and simmer for 10-12 minutes or until the soup has reduced slightly.
5. Stir in coconut milk or heavy cream (if using) and turmeric.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with a sprinkle of black pepper and a dollop of yogurt (optional).
Cooking Time: 15-18 minutes
Watercress and Carrot Soup with Orange Zest
This vibrant soup combines the peppery flavor of watercress with the natural sweetness of carrots, finished with a burst of citrus from orange zest. Perfect for a light and refreshing meal or as an appetizer.
Ingredients:
– 2 tablespoons butter
– 1 medium onion, chopped
– 4 cups chopped fresh watercress
– 2 large carrots, peeled and chopped
– 4 cups chicken or vegetable broth
– 1 cup heavy cream (optional)
– 1 teaspoon orange zest
– Salt and pepper to taste
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add watercress, carrots, and broth to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until vegetables are tender.
3. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches, then return to the pot.
4. Stir in heavy cream (if using) and orange zest. Season with salt and pepper to taste.
5. Serve warm or chilled.
Cooking Time: 30-40 minutes
Watercress and Chickpea Soup with Cumin
This refreshing soup combines the peppery flavor of watercress with the creamy texture of chickpeas, all tied together with a hint of warm cumin. Perfect for a light lunch or dinner.
Ingredients:
– 1 bunch fresh watercress
– 1 can chickpeas (14 oz)
– 2 tablespoons olive oil
– 1 onion, chopped
– 1 clove garlic, minced
– 1 teaspoon ground cumin
– 4 cups vegetable broth
– Salt and pepper to taste
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and cook until softened, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Stir in the ground cumin and cook for 1 minute.
5. Add the chickpeas, vegetable broth, and watercress to the pot.
6. Bring the mixture to a simmer and let cook for 15-20 minutes or until the flavors have melded together.
7. Season with salt and pepper to taste.
Cooking Time: 20 minutes
Watercress and Pumpkin Soup with Nutmeg
As the leaves change colors, warm up with a comforting and nutritious soup that combines the freshness of watercress with the warmth of pumpkin and nutmeg.
Ingredients:
– 1 small pumpkin (about 2 lbs), peeled, seeded, and cubed
– 2 cups watercress, chopped
– 2 tablespoons butter
– 1 onion, chopped
– 4 cups chicken or vegetable broth
– 1/2 teaspoon ground nutmeg
– Salt and pepper to taste
Instructions:
1. In a large pot, melt butter over medium heat. Add chopped onion and cook until softened, about 5 minutes.
2. Add pumpkin cubes and cook for an additional 5 minutes, stirring occasionally.
3. Pour in broth and bring mixture to a boil. Reduce heat and simmer for 20-25 minutes or until pumpkin is tender.
4. Stir in chopped watercress and cook for an additional 2-3 minutes or until wilted.
5. Season with salt, pepper, and nutmeg to taste.
6. Serve hot, garnished with additional watercress if desired.
Cooking Time: 30-35 minutes
Watercress and Spinach Soup with Parmesan
This vibrant green soup is a perfect blend of flavors and textures, featuring the peppery bite of watercress and the earthy sweetness of spinach. Topped with shaved Parmesan cheese, this recipe is a great way to get your daily dose of greens in a delicious and satisfying way.
Ingredients:
– 2 cups watercress leaves
– 1 cup fresh spinach leaves
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cups chicken or vegetable broth
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and sauté until softened, about 3-4 minutes.
3. Add the watercress and spinach leaves, broth, and a pinch of salt and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until the greens have wilted.
4. Use an immersion blender to puree the soup until smooth. Alternatively, let it cool and blend in a blender.
5. Stir in the grated Parmesan cheese. Serve hot and enjoy!
Cooking Time: 20 minutes
Watercress and Cauliflower Soup with Almonds
A refreshing and creamy soup that combines the peppery flavor of watercress with the subtle sweetness of cauliflower, topped with crunchy almonds.
Ingredients:
– 2 cups watercress leaves and stems
– 1 head of cauliflower, broken into florets
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cups vegetable broth
– 1/2 cup heavy cream or half-and-half
– Salt and pepper to taste
– 1/4 cup sliced almonds
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the cauliflower florets and cook for an additional 3-4 minutes, or until they start to soften.
3. Add the watercress leaves and stems, vegetable broth, and heavy cream or half-and-half. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the soup has reached your desired consistency.
4. Season with salt and pepper to taste.
5. Just before serving, sprinkle with sliced almonds.
Cooking Time: 20-25 minutes
Watercress and Tomato Basil Soup
This light and refreshing soup is perfect for warm weather, packed with the nutritious benefits of watercress and the sweetness of tomatoes. A hint of basil adds a bright and herbaceous note to this delightful soup.
Ingredients:
– 2 cups watercress leaves
– 2 large tomatoes, diced
– 1/4 cup fresh basil leaves
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 4 cups vegetable or chicken broth
– Salt and pepper to taste
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.
2. Add the diced tomatoes and cook for 5 minutes, stirring occasionally.
3. Add the watercress leaves and basil leaves to the pot. Pour in the broth and bring to a simmer.
4. Reduce heat to low and let soup simmer for 15-20 minutes or until the flavors have melded together.
5. Season with salt and pepper to taste. Serve warm, garnished with additional watercress leaves if desired.
Cooking Time: 20 minutes
Watercress and Barley Soup with Herbs
A refreshing and flavorful soup perfect for a light lunch or dinner, this recipe combines the peppery taste of watercress with the nutty flavor of barley, all infused with a blend of herbs.
Ingredients:
– 2 cups watercress leaves
– 1 cup pearled barley
– 4 cups chicken or vegetable broth
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon dried thyme
– 1/2 teaspoon dried parsley
– Salt and pepper to taste
Instructions:
1. In a large pot, sauté the onion and garlic in olive oil until softened.
2. Add the pearled barley and cook for 1-2 minutes, stirring constantly.
3. Pour in the broth and bring to a boil. Reduce heat, cover, and simmer for 20-25 minutes or until the barley is tender.
4. Stir in the chopped watercress leaves, thyme, parsley, salt, and pepper. Simmer for an additional 5 minutes.
5. Serve hot, garnished with additional watercress if desired.
Cooking Time: 30-40 minutes
Watercress and Zucchini Soup with Mint
This vibrant soup is a perfect blend of flavors and textures, combining the peppery notes of watercress, the sweetness of zucchini, and the cooling essence of mint. A light and revitalizing meal for any occasion.
Ingredients:
– 2 cups watercress leaves
– 1 medium zucchini, chopped
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 4 cups vegetable broth
– 1/2 cup heavy cream (optional)
– 1/4 cup fresh mint leaves
– Salt and pepper to taste
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and sauté until translucent, about 3-4 minutes.
3. Add the chopped zucchini and cook for an additional 5 minutes, or until tender.
4. Add the watercress leaves, vegetable broth, and salt to taste. Bring to a boil, then reduce heat and simmer for 10-12 minutes.
5. Use an immersion blender to puree the soup until smooth.
6. Stir in heavy cream (if using) and chopped fresh mint leaves.
7. Serve warm or chilled, garnished with additional mint leaves if desired.
Cooking Time: 25-30 minutes
Watercress and Avocado Soup with Lime
This creamy and zesty soup is perfect for a light and revitalizing meal or as a soothing treat on a warm day. The combination of watercress, avocado, and lime creates a unique flavor profile that’s both refreshing and nutritious.
Ingredients:
– 2 cups watercress leaves
– 1 ripe avocado, peeled and pitted
– 2 cups chicken or vegetable broth
– 1/4 cup freshly squeezed lime juice
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: 1/4 teaspoon red pepper flakes for added heat
Instructions:
1. In a blender or food processor, combine watercress, avocado, broth, lime juice, and olive oil.
2. Blend until smooth and creamy, stopping to scrape down the sides of the blender as needed.
3. Season with salt, pepper, and red pepper flakes (if using).
4. Chill in the refrigerator for at least 30 minutes before serving.
5. Serve cold, garnished with a sprinkle of watercress leaves or a slice of lime, if desired.
Cooking Time: 10-15 minutes
Summary
Discover the delightful world of watercress soups with these 20 creamy recipe ideas! From classic cream-based soups to spicy and savory options, there’s something for everyone. Try adding potatoes, leeks, or tofu for added texture and flavor. Or, go global with Asian-inspired or Mediterranean-style recipes. With ingredients like coconut milk, roasted garlic, or lentils, you’ll never get bored. Whether you’re looking for a comforting bowl on a chilly day or a light and refreshing option for a summer meal, these watercress soups are sure to please.