Blended Watercress Soup (5-Ingredients)

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!

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4.43 from 7 votes

Blended Watercress Soup (5-Ingredients)

Course: DIET, LUNCH, soup + stew + chili

Cuisine: American, gluten free, vegan, vegetarian

Author: Dani Spies

Prep Time20 minutes mins

Cook Time15 minutes mins

Total Time35 minutes mins

Servings: 4 servings

Calories: 76kcal

Ingredients

• 1 teaspoon extra virgin olive oil
• 1 cup (130 grams 0r 4.5 ounces) chopped onions, chopped
• 2 cloves garlic, chopped
• 1 small Yukon gold potato (145 grams or 5 ounces) chopped
• 8 cups (280 grams or 10 ounces) watercress
• 1/4 teaspoon sea salt
• 1/8th teaspoon black pepper
• 1 teaspoon sesame oil

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.

Nutrition

Serving: 1.5cups | Calories: 76kcal | Carbohydrates: 13g | Protein: 3g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 178mg | Potassium: 469mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2172IU | Vitamin C: 41mg | Calcium: 99mg | Iron: 1mg