Jersey Royal and Watercress Soup with Crispy Croutons

A creamy and refreshing soup featuring Jersey Royal potatoes and peppery watercress, topped with golden, crispy croutons. Pairs perfectly with richer dishes like cabbage rolls.

Prep Time

15 minutes

Total Time

45 minutes

Calories

485 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.77/serving

Season:

🌸 Spring•☀️ Summer

Meal Type:

Snack•Soup•Bread

Cuisine:

Main Ingredient:

Cooking Style:

Mood:

Ingredients

Servings

500gJersey Royal Potatoes(Scrubbed and roughly chopped)

£2.50

2tbspOlive Oil

£0.20

1Onion(Chopped)

£0.30

2clovesGarlic(Minced)

£0.15

1literVegetable Broth(Low sodium)

£1.00

85gWatercress(Roughly chopped, reserve a small handful for garnish)

£1.30

100mlDouble Cream(Optional, for extra richness)

£0.80

to tasteSalt

to tasteBlack Pepper(Freshly ground)

2slicesCrusty Bread(Cubed)

£0.60

1tbspButter(Melted, for croutons)

£0.15

0.5tspDried Thyme(For Croutons)

£0.10

Total Cost

£7.10

£1.77 per serving

Instructions

1.
Preheat oven to 350°F (175°C).
2.
Prepare the croutons: In a bowl, toss the cubed bread with melted butter and dried thyme. Spread on a baking sheet and bake for 10-15 minutes, or until golden brown and crispy. Set aside.
3.
Heat olive oil in a large saucepan over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
4.
Add the minced garlic and cook for another minute until fragrant.
5.
Add the chopped Jersey Royal potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the potatoes are tender.
6.
Stir in the chopped watercress (reserving some for garnish) and cook for 2 minutes until wilted.
7.
Remove the soup from the heat and carefully blend it using an immersion blender or in a regular blender until smooth. Be careful when blending hot liquids.
8.
If using, stir in the double cream. Season with salt and pepper to taste.
9.
Ladle the soup into bowls, garnish with reserved watercress and crispy croutons. Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (450g)

485 kcal / 2029 kJ

Carbs

43g

17% of RDA

Fat

30g

43% of RDA

Protein

11g

22% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

7 g

8% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

15 g

75% of RDA

Chef's Tips

For a richer flavor, use chicken broth instead of vegetable broth.

If you don't have Jersey Royal potatoes, you can use another type of new potato.

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

For a vegan option, omit the double cream or substitute with coconut cream and use olive oil in place of butter for the croutons.

Cooking Equipment

Oven

Stove

Blender or Immersion Blender

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Main Course

Cabbage Rolls Stuffed with Pork and Rice

Traditional cabbage rolls filled with seasoned pork and rice, braised in a rich tomato sauce. Comfort food at its finest using November cabbage.

1 hour 40 minutes

6 servings

Medium

"Pairs perfectly with this starter"

Dessert

Apple and Blackberry Crumble with Jersey Custard

A classic British dessert featuring sweet apples and tart blackberries under a buttery crumble topping, served with rich Jersey custard. Perfect after a hearty meal like cabbage rolls.