Watercress Soup

A vibrant vegetarian soup made by quickly wilting watercress and spinach, blending until smooth, and finishing with crème fraîche.

Vegetarian Healthy Soup Quick French

Estimated Nutrition

Calories

153.1

kcal / serving

612.4 kcal total

Carbs

5.1g

per serving

20.2 g total

Fat

13.4g

per serving

53.6 g total

Protein

per serving

11.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

unsalted

100

Crème Fraîche

for garnish

Liquids

500

Water

boiling

NutsSeeds

clove

Garlic

finely chopped

pinch

Sea Salt

to taste

pinch

Black Pepper

freshly ground, to taste

Other

500

Ice Cubes

Vegetables

100

White Onion

finely chopped

300

Watercress

tough stalks removed

100

Spinach Leaves

Method

Melt butter in a large saucepan over medium heat and cook chopped onion and garlic for 3 minutes until soft.

Increase heat to high, add watercress and salt, cover, and cook for 30 seconds.

Add spinach and cook for 2 minutes until wilted.

Pour in 500ml of boiling water, simmer for 3 minutes, then remove from heat and add ice cubes.

Blend the soup in batches in a food processor until smooth and transfer to a clean pan.

Reheat the soup, season with salt and pepper, and serve with a swirl of crème fraîche.