This easy vegan watercress soup recipe combines the smoothness of potatoes with the vibrant green color and peppery taste of fresh watercress. The subtle richness of olive oil and the aromatic blend of sautéed onions and garlic, make it a perfect comfort dish for winter evenings. Enjoy a bowl of this creamy, potato-thickened watercress soup that's as delicious as it is simple to prepare.
If you enjoyed this watercress soup, you might also like to try some of our other soup recipes. Our roasted tomato and basil soup offers a classic, robust flavor for tomato lovers. For a unique twist, our sweet potato soup is a hearty choice with a hint of natural sweetness. And if you're looking for something rich and comforting, our creamy tomato tortellini soup combines familiar tastes in a satisfying way. Each recipe is easy to follow and sure to be a hit at your dining table.
- ⭐️ Why this watercress soup needs to be on your meal plan!
- 🧾 Ingredient notes and substitutions
- 👩🏻🍳 How to make watercress soup in 4 easy steps
- 🍯 Storing and reheating leftovers
- 💡 Chef's Guide: Pro Tips for Recipe Success
- ❓Recipe FAQ's
- Breads to serve with soup
- More simple soup recipes
- Easy 20 Minute Watercress Soup
- Meet the Chef!
⭐️ Why this watercress soup needs to be on your meal plan!
- Easy and Quick: Who doesn't love a quick meal fix? This soup is a breeze to make. Perfect for those nights when you're short on time but still want something tasty and nourishing.
- Great for Any Meal: Whether it's a cozy dinner, a light lunch, or even a fancy starter, this soup fits right in. It's super versatile and goes well with all sorts of sides.
- Budget-Friendly: You won't have to break the bank for this one. The ingredients are easy to find and won't cost much, making this soup a smart pick for your weekly menu.
- Everyone's Welcome: Vegan? No problem. Need it gluten-free? It already is! This recipe is super adaptable to different diets, so it's great for feeding everyone, no matter their food preferences.
🧾 Ingredient notes and substitutions
In this section, I've outlined the key ingredients and why they're essential in the recipe. For precise measurements, refer to the recipe card at the bottom of the page.
- Watercress: The star of the show, watercress brings a peppery flavor and vibrant green color to the soup. It's also packed with nutrients.
- Potatoes: They add body and creaminess to the soup without the need for dairy. Potatoes are a great thickening agent and provide a smooth texture.
- Celery: Adds a subtle earthiness and enhances the overall savoriness of the soup.
- Onion and Garlic: Garlic brings a pungent, aromatic quality that's essential in building the flavor base and onion provides a sweet and savory backdrop to the other flavors.
- Thyme: Adds a slightly minty and lemony flavor that complements the watercress.
👩🏻🍳 How to make watercress soup in 4 easy steps
Prepare the Base and Cook the Soup
- Sauté onions and garlic in olive oil until fragrant. This should take about 5 minutes. You want them softened but not starting to color.
- Add chopped celery and thyme, cooking for an additional minute.
- Pour in vegetable stock and bring to a boil. *You can use water here if you prefer.
- Add diced potatoes and cook until tender, about 15 minutes.
- Stir in watercress and boil for 2 minutes. It's really important to cook the watercress as little as possible so that it retains its nutrients and its vibrant colour.
Blend and Adjust Consistency
- Carefully transfer the mixture to a blender and blend until smooth.
- If soup is too thick, add more stock to reach desired consistency.
- Strain through a sieve for an even smoother texture (optional).
- Taste and adjust the soup for seasoning and add in the squeeze of lemon.
Garnish and Serve
- Fry diced potato for garnish until golden.
- Serve soup in bowls, topped with potato dices, croutons, and lemon pepper vegan yogurt.
- Drizzle with olive oil and adjust seasoning to taste.
🍯 Storing and reheating leftovers
- Cooling: Allow the soup to cool to room temperature before storing.
- Storage container: Transfer the soup to an airtight container.
- Duration: It can be stored in the fridge for up to 3-4 days.
- Cooling: Ensure the soup is completely cooled.
- Freezer-safe container: Use a freezer-safe container or heavy-duty freezer bags. Leave some space at the top as the soup will expand when frozen.
- Freezing in portions: Consider freezing in individual servings for easy thawing.
- Duration: Can be frozen for up to 2-3 months.
- From fridge:
- Reheat in a saucepan over medium heat until hot.
- Stir occasionally to ensure even heating.
- From freezer:
- For best results, thaw overnight in the fridge before reheating.
- If reheating directly from the freezer, do it on low heat in a saucepan, stirring frequently to prevent burning.
- It may require additional liquid (water or stock) as it reheats.
💡 Chef's Guide: Pro Tips for Recipe Success
Leveraging years of experience in Michelin-starred kitchens and Cordon Bleu training, I offer straightforward, effective tips to ensure your culinary success.
- When reheating, you may need to adjust the seasoning, as flavors can change slightly when stored.
- Avoid repeated reheating as it can affect the texture, color and flavor of the soup.
- For garnishes like croutons and crispy potatoes, add them fresh upon serving rather than storing them with the soup.
Yes, you can use frozen watercress. The flavor might be slightly different, and the texture might be a bit softer, but it works well in a blended soup.
Absolutely! This soup stores well in both the fridge and freezer. Just follow the storing and reheating instructions provided.
If the soup is too thick, add more vegetable stock until you reach your desired consistency. If it's too thin, let it simmer for a few more minutes to reduce.
The potatoes in this recipe naturally make the soup creamy. For extra creaminess, you could add a bit of coconut milk or a vegan cream substitute.
If you tried this watercress soup or any other recipe on my website, please let me know in the comments below. I love hearing from you. Also, please leave a star rating while you're there!
You can also find weekly meal plans and budget recipes over on our sister site Savvy Bites.
Easy 20 Minute Watercress Soup
For the Soup:
- 200 g watercress
- 4 small new potatoes, peeled and diced
- 3 cups 750ml vegetable stock
- 2 stalks of celery, chopped
- 2 cloves garlic, minced
- 1 small onion, chopped
- 1 sprig of thyme
- 1 lemon, juice only
- Small potato, diced and pan-fried
- Lemon pepper vegan yogurt
- Olive oil
- Heat 1 tablespoon of olive oil in a medium-sized pot over medium heat.
- Add the onion and garlic to the pot. Sauté until they become fragrant and translucent.
- Stir in the celery and thyme, and cook for an additional minute.
- Pour in the vegetable stock and bring the mixture to a boil.
- Once boiling, add the diced potatoes and cook until they are tender, about 15 minutes.
- Add the watercress to the pot and boil for 2 more minutes.
- Carefully transfer the soup mixture to a blender. Blend until it becomes a smooth and creamy soup. *You can leave the soup in the pot and use an immersion/ stick blender to blend the soup.Taste and adjust the seasoning and add in the lemon juice. *Start with the juice from ½ the lemon and add more if desired.
- In a separate pan, fry the diced potato for garnish until golden and cooked through. *This is optional.
- Serve the soup in bowls, topped with fried potato dices, croutons, and a dollop of lemon pepper vegan yogurt. Drizzle with a bit of olive oil for an extra touch.
- For a smoother soup, strain it through a sieve after blending.
- If you prefer a thinner consistency, adjust by adding a bit more vegetable stock.
- Always be cautious when blending hot liquids; start at a low speed and increase gradually.
- The lemon pepper vegan yogurt adds a zesty twist, but you can substitute it with plain vegan yogurt if preferred.