VegBox Recipes

Watercress Soup

Although thought of as a summer leaf, farmed watercress is often available from UK growers in winter, too. It's packed with vitamins and its bright green colour can brighten up a cloudy winter's day. Or enjoy for a springtime lunch.


Serves 4

  • 200g - 300g watercress (whatever you can get!)
  • 1 medium onion
  • 500g potatoes (floury, not waxy)
  • 1 litre vegetable stock
  • 2 cloves garlic
  • 2 tablespoons olive oil
  • Freshly grated nutmeg, salt & pepper to taste
  • 3 tablespoons cream or créme fraiche (optional)


  1. Peel the onion and chop it roughly. Peel and crush the garlic.

  2. Heat the oil in a large pan and add the onion and garlic. Cover and sauté for 5 minutes, stirring occasionally, until the onion starts to soften.

  3. Dice the potatoes (only peel them if the skins are looking a bit past it) and add to the pan. Stir well, then cover and sauté for 10 minutes. Stir regularly to make sure the mixture doesn't burn.

  4. Wash the watercress and then chop roughly. Add to the pan with the stock and grated nutmeg. Cook for 10 minutes, until the potatoes are soft.

  5. Use a hand blender or liquidiser to blend the soup. Check the seasoning and add salt and pepper to taste.

  6. Mix in the cream, if using.

Time From Cupboard-To-Table

30 minutes

Notes & Variations on Watercress Soup

For a more traditional recipe, that's a bit less filling, omit the potatoes and use more watercress and a little more stock.

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