Watercress Soup

Watercress is a versatile super-food that is seen popularly in salads and sandwiches, but is also terrific in soup form. This recipe blends onions and turnips into a thick, buttery soup, perfect for dipping with fresh bread.

Watercress Soup

  • Servings: 6
  • Print


  • 1 tablespoon unsalted butter
  • 1 medium yellow onion, chopped
  • 6 cups low-salt chicken / vegetable broth
  • 6 cups fresh watercress
  • 1 pound turnips, peeled and cubed
  • 1/2 cup milk
  • Greek yogurt for garnish
  • Fresh ground black pepper

Let’s cook

  1. Melt butter in a large pot over medium heat
  2. Add onions and cook 5–6 minutes until clear
  3. Add broth and turnips, increase heat to bring to boil. Reduce heat to medium and simmer 20 minutes until potatoes are soft
  4. Add watercress to pot and stir until watercress just cooks, around 2 minutes
  5. Let the soup cool for 5 minutes and working in batches, blend the soup until it is pureed.  *hold the lid down while blending as the steam will pop it off
  6. Return soup to pot, add milk and re-heat, adding S&P to taste
  7. Serve hot with a dollop of greek yogurt


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