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Watercress Soup
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4.56 from 9 votes

Blended Watercress Soup (5-Ingredients)

Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: DIET, LUNCH, soup + stew + chili
Cuisine: American, gluten free, vegan, vegetarian
Servings: 4 servings
Calories: 76kcal
Author: Dani Spies

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.

Video

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