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Watercress Soup
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4.43 from 7 votes

Clean Eating Watercress Soup - (Vegan!)

Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: DIET, LUNCH, soup + stew + chili
Cuisine: American, gluten free, vegan, vegetarian
Calories: 117kcal
Author: Dani Spies


  • 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


  • 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.



Calories: 117kcal | Carbohydrates: 4g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Sodium: 112mg | Potassium: 898mg | Fiber: 1g | Sugar: 1g | Vitamin A: 8680IU | Vitamin C: 117mg | Calcium: 326mg | Iron: 0.5mg