| Prep: 15 mins | Cook: 25 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 242 | 15.2g | 7.2g | 17.8g |
| sugars | fibre | protein | salt |
| 5.6g | 2.4g | 4.8g | 0.6g |
One of my most cherished recipes I love to prepare when I’m in the mood for some comforting soul food is this delightful Watercress Soup. With roots spending time in the unforgiving but beautiful Rocky Mountains of Colorado, there’s nothing quite like a hot, steaming bowl of this hearty soup to warm you up after a long day outdoors.
A Soup That Encapsulates The Mountains
Wherever I am, no matter how far from home, preparing this Watercress Soup brings me right back to the mountains. It’s fragrant, soft undertones, evocative of the crisp high-altitude air, and the robust, fresh flavors, reminiscent of the wild flora, take me back to chilly mountain nights spent with just the right company.
There’s a surprising element, too – the apple. This unexpected addition adds a sweet, crisp freshness that plays off beautifully with the watercress. Similar to how an apple right off a tree can feel like a gift on a subzero winter’s day.
Working Magic with Ingredients
Despite appearing quite humble in nature, each ingredient in this soup lends it a certain quality that makes the final product a real treat. The cream is smooth and generously enriches the broth. The onions and garlic provide a base of rich, savory flavor. The potatoes lend body and a delightful creaminess. And the watercress, of course, steals the show with its peppery note and astonishing array of health benefits. Yes, this simple, leafy green is incredibly nutrient-dense and a fantastic source of vital vitamins and minerals, including vitamin K, vitamin A, and vitamin C. Plus, it’s a great way to up your intake of dietary fiber and antioxidants.
The Watercress Soup is a close cousin to a classic potato leek soup, but the introduction of watercress completely transforms it. Leaning into its earthy rather than creamy side, it’s a rustic twist I can’t help but appreciate. And this soup pairs beautifully with a simple, crispy baguette, the perfect sponge to mop up the remaining drops.
While the highlands of Colorado have heavily influenced my love for game meats and trout, this recipe is undeniably a nod towards the green, leafy facets of nature. Hearty, comforting yet simultaneously refreshing – isn’t that what mountain life is all about?
You can explore this recipe in detail here. It also pairs well with a nice sharp cheese.
May this humble yet delectable Watercress Soup bring you the same joy and warmth it brings me. Bon Appétit!
What You’ll Need
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 pound watercress, tough stems removed
- 1 medium potato, peeled and chopped
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- 1 tablespoon lemon juice
- 1 medium apple, peeled, cored and chopped
Method
Step One
Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic to the pot and sauté until the onions become translucent and the garlic is fragrant.
Step Two
Add in the chopped watercress and potato to the pot. Stir well to combine with the onion and garlic, and cook until the watercress has wilted and the potato starts to soften.
Step Three
Pour in the vegetable broth and bring the soup to a simmer. Let it cook for about 20 minutes until the potato is completely cooked and soft.
Step Four
Puree the soup in the pot with an immersion blender until smooth, or transfer it to a standard blender in batches to puree.
Step Five
Stir in the heavy cream, salt, pepper, and lemon juice. Adjust the seasonings to taste.
Step Six
Add in the chopped apple and let the soup simmer for another 5 minutes until the apple pieces become tender.
Serve your delicious Watercress Soup hot. Enjoy it as a starter for a meal or as a light lunch or dinner.
