Scroll down to watch the video!
This simple, seasonal Watercress Soup was inspired by my friend Helene.
Helene has a knack for keeping things crazy simple, crazy delicious, and super nutritious. I guess some people just come with the goods. The rest of us have to work for it 🙂
The unexpected ingredient in this soup is the toasted sesame oil. It adds an underlying nutty flavor to the soup that pairs so well with the peppery watercress. Definitely a combo I would have not thought of myself and was excited to discover.
This soup is nice and light, so it’s perfect as a snack before dinner. I like sipping on a mug of it while getting the kids dinner together, it helps me keep my paws off their plates and holds me over until I can sit down and enjoy my dinner.
If you guys want to learn more about watercress, be sure to check out this Watercress 101 – it covers all the basics of this nutritious green. And if you want to see the play-by-play for this soup, check out the video below. Enjoy!
Clean Eating Watercress Soup - (Vegan!)
Ingredients
- 8 cups watercress leaves 3 bunches
- 1 tsp. extra virgin olive oil
- 1 small onion chopped
- 2 cloves chopped garlic
- 1 small Yukon gold potato chopped
- 1 tsp. sesame oil
- Salt and pepper to taste
Instructions
- Prepare your watercress by pulling off any thick stems saving the leaves and thin tender stems only.
- Bring 4 cups of water to a boil in a teakettle.
- Heat oil in medium sized pot and add in onion, garlic, and potatoes. Season with salt and pepper and cook for 8-10 minutes or until your potatoes are fork tender. If the pot gets too dry just add some water as needed.
- Add the watercress to the pot and top with 4 cups of boiling water let this simmer for a couple of minutes the goal is for the watercress to be wilted but still vibrant.
- Allow everything to cool down and then pour soup into a blender, no more than halfway, you may have to work in batches.
- Blend on high until your soup is smooth and velvety. Season the soup with salt, pepper and sesame oil. Repeat with any remaining soup. Enjoy!
- Makes 5 cups.
Eva
Looks and sounds delightful!
Katy
YUM! That looks awesome. Wishing I had picked up some watercress at the store so I could make this for lunch today. Must remember for next week!
Dani
Yes – next week still works! This soup is great all spring in my book!
Becky
Made this soup for my lunches this week. Did not take very long to make which is a real plus. I included stems thick and thin. To avoid the stringiness you warned about, I just left it in the blender a little longer. Added a little extra sesame oil cause I liked the taste it gave the soup. Healthy and tastes yummy.
Dani
Thanks for letting me know! I like the sesame oil a lot too… adds a lot of flavor.