British Soups Starters Vegetarian

Cream of watercress soup


  • 1 Onion, finely chopped
  • 1 Medium potato, peeled and cut into small dice
  • 25g Butter
  • A dash of olive oil
  • Small bag of watercress, roughly chopped (about 4 cups)
  • A good grating of nutmeg
  • Salt and pepper
  • 500ml Vegetable stock
  • 2-3 tbsp Double cream


Fry the onion in the butter and oil until soft but not coloured. Add the potato and fry for a few minutes before adding the watercress and nutmeg.

Add the stock and seasoning and bring to the boil. Cover and simmer for 5-10 minutes or until the potato is cooked through (the time will depend on how big or small you have cut your potatoes).

Remove from the heat and blend using a stick blender until really smooth. Return to the heat, ad cream and warm through. Check seasoning before serving.

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