watercress soup

Watercress Soup

  • Vegetarian
The pepperiness of watercress is ideally suited to soup, adding interest and acting as a lovely complement to the cream.
  • 30 MINS

    Cooking Time

  • Easy


  • 10 MINS

    Prep Time

  • 4 People


  1. Amount per Serving
Nutritional values Amount per Serving
Energy 185.24 kcal
Protein 4.67 g
Fat 10.08 g

  • 1 Knorr Vegetable Stock Pot
  • 250 g potatoes peeled and chopped
  • 150 g bag watercress washed (save a few sprigs for garnish)
  • 20 g croutons
  • 100 ml single cream
  • 1 large onion peeled and finely chopped
  • 2 garlic cloves peeled and crushed
  • 1 bay leaf
  • 800 ml boiling water
  • 1 tbsp vegetable oil
  • black pepper

  1. In a saucepan, heat the oil and sweat the onion and garlic for a few minutes on a low heat. Add the potato, water and the Knorr Vegetable Stock Pot and cook for 20 minutes until the potatoes are soft.

  2. Add the watercress, cover and cook for two further minutes.

  3. Liquidise the soup and stir through the cream. Taste and add more seasoning if required.

  4. Serve with croutons and garnish with the reserved watercress.

Tractor being driven in a farm collecting bay stacks

Little BIG difference tip

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