Creamy Watercress Soup with Toasted Croutons

A vibrant and refreshing creamy watercress soup, perfect as a starter. The peppery bite of the watercress is balanced by the creamy texture, and the toasted croutons add a delightful crunch.

Prep Time

15 minutes

Total Time

45 minutes

Calories

350 kcal

Difficulty

Easy

Equipment

3 items

Cost

£0.93/serving

Season:

☀️ Summer

Meal Type:

Breakfast•Dinner•Snack•Dessert•Soup•Appetiser

Cuisine:

British

Cooking Style:

Roasting

Mood:

Comfort Food•Healthy

Ingredients

Servings

4ozWatercress(Roughly chopped)

£1.20

1mediumOnion(Chopped)

£0.30

1largePotato(Peeled and diced)

£0.25

4cupsVegetable Broth(Low sodium preferred)

£0.60

0.5cupHeavy Cream(Optional, for a richer soup. Can substitute with milk or half-and-half.)

£0.75

2tablespoonsButter(Unsalted)

£0.20

to tasteSalt

to tasteBlack Pepper(Freshly ground)

2slicesBread(Day-old bread, crusts removed, cubed)

£0.25

1tablespoonOlive Oil

£0.10

0.3teaspoonGarlic Powder(Optional, for croutons)

£0.05

Total Cost

£3.70

£0.93 per serving

Instructions

1.
Preheat oven to 375°F (190°C). Toss bread cubes with olive oil and garlic powder (if using). Spread on a small baking tray and toast in the oven for 8-10 minutes, or until golden brown and crispy. Set aside.
2.
Melt butter in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
3.
Add the diced potato to the pot and cook for another 3 minutes.
4.
Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until the potato is tender.
5.
Add the watercress to the pot and cook for 1-2 minutes, until wilted.
6.
Remove the pot from the heat and carefully blend the soup using an immersion blender or transfer to a regular blender (in batches). Blend until smooth.
7.
Return the soup to the pot and stir in the heavy cream (if using). Season with salt and pepper to taste.
8.
Heat gently until warmed through. Do not boil.
9.
Serve hot, garnished with toasted croutons.

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My Notes

Nutrition Information

Nutrition per serving (375g)

350 kcal / 1464 kJ

Carbs

28g

11% of RDA

Fat

24g

34% of RDA

Protein

14% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

5 g

6% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

14 g

70% of RDA

Chef's Tips

For a smoother soup, strain it through a fine-mesh sieve after blending.

If you don't have vegetable broth, chicken broth can be used as a substitute.

The soup can be made ahead of time and reheated before serving. Add the cream just before serving.

Cooking Equipment

Stove

Blender/Immersion Blender

Small Baking Tray

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Main Course

Roasted Carrot and Butternut Squash with Maple-Balsamic Glaze

A vibrant and flavorful side dish featuring roasted carrots and butternut squash, tossed in a sweet and tangy maple-balsamic glaze.

45 minutes

4 servings

Easy

"Pairs perfectly with this starter"

Dessert

Apple and Blackberry Crumble with Vanilla Custard

A classic British dessert with a warm, comforting flavor, perfect for autumn. The tartness of the fruit balances the sweetness of the crumble topping and is enhanced by creamy vanilla custard.

55 minutes

4 servings

Easy

"Apple and blackberry crumble is a classic British dessert that perfectly complements the autumnal flavors of the main course. The tartness of the fruit balances the sweetness of the maple-balsamic glaze, while the warm, comforting spices provide a harmonious finish. Serving it with vanilla custard adds a layer of creamy richness and enhances the overall dessert experience."

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Creamy Watercress Soup with Toasted Croutons

Ingredients

Instructions