Description
Watercress soup made with only five ingredients. Serve this elegant, superfood soup as an appetizer or with a hunk of bread for a heartier meal.
Ingredients
Scale
- 1 tablespoon olive oil, plus more for drizzling
- 1/2 onion, cut in half then thinly sliced
- 2 medium red/golden potatoes (see picture above) or one Russet potato, unpeeled
- 2–3 cloves minced garlic
- two large handfuls watercress (2.5 oz in weight or see above)
- 2 cups vegetable broth or stock
- 1 tablespoon lemon juice
- salt and pepper
- red pepper flakes (optional) for garnish
Instructions
- Set a small saucepan over medium heat. When it’s sufficiently hot, add a tablespoon of olive oil.
- When the oil is hot, add the sliced onion and a pinch of salt. Cook until the onion is translucent.
- While the onion is cooking, chop the potatoes into 1/4-inch cubes.
- Add the garlic to the saucepan and cook for about a minute. Add the potato and cook for 2-3 minutes or until it’s shiny with oil. Then add the watercress and cook only until the watercress is wilted.
- Add two cups of broth, or as much as you need to cover the mixture.
- Bring to a soft boil, then set the heat to medium low and cook, uncovered, until the potatoes are soft, about 10-12 minutes.
- When it’s finished cooking, blend until smooth. A handheld or regular blender works equally well. Stir in the lemon juice and add salt and pepper to taste.
- Garnish each bowl with a drizzle of olive oil, black pepper, and red pepper flakes, if desired.
Notes
You can use water instead of broth.
Keywords: watercress soup, watercress, healthy food, healthy, appetizer, lunch, soup, winter, fall, greens, vegan, vegetarian