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vegetables | creamy watercress soup

Serves 2 as a hearty main meal with bread, or 4 as a starter.

This is incredibly easy to make and it tastes so creamy, although there isn't a drop of cream in it. The vivid green also makes it look like health personified! It is the only soup we've presented which I'd recommend that you blend, unless you want to risk being thwacked in the face with bits of watercress. However, it blends in a jiffy and the result is well worth it! You could easily serve this soup as an everyday meal or as a starter when entertaining. I can also eat this cold, but I realise that cold soup isn't everyone's cup of tea.

Wheat free, dairy free, nut free, meat free version...



  1. Heat the oil in a pan and sauté the onions until beginning to turn a golden colour
  2. Add the cubes of potatoes, stir to coat and leave to cook for 5 minutes
  3. Add the water and vegetable bouillon and stir well.
  4. Boil for 10 minutes, or until potatoes are cooked.
  5. Add in the watercress, one bag at a time (actually, that's about all my colander will hold) and stir in until it has just about wilted, to preserve as much nutrition as possible.
  6. Scoop into a blender - mine will actually take this all in one go, but you may have to do it in batches.
  7. Transfer back to the pan, add the salt and pepper and heat through until it starts to bubble.

Maybe serve with...

This is lovely with some simple toasted wheat free bread croutons.

For those able to eat wheat...

This would be lovely with any wholemeal or granary bread.

If you have leftover watercress, simply mix in with lettuce in a salad such as lemon dressed leaves or quick chicory and walnut salad.

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