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Watercress Soup

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

    mins
  • Difficulty

  • Prep

    mins
  • serves

    people

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