Watercress Soup with Crème Fraîche

A light and peppery watercress soup, perfect as a starter.

Prep Time

15 minutes

Total Time

45 minutes

Calories

250 kcal

Difficulty

Easy

Equipment

2 items

Cost

£1.01/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner•Dessert•Soup•Salad•Appetiser

Cuisine:

British

Cooking Style:

Roasting

Mood:

Comfort Food•Healthy

Ingredients

Servings

2tablespoonsOlive Oil

£0.15

1mediumOnion(chopped)

£0.30

2mediumPotato(peeled and diced)

£0.40

2clovesGarlic(minced)

£0.10

4cupsVegetable Broth

£0.60

4cupsWatercress(roughly chopped, plus extra for garnish)

£2.00

0.5teaspoonSalt(or to taste)

£0.01

0.3teaspoonBlack Pepper(or to taste)

£0.02

4tablespoonsCrème Fraîche(for garnish)

£0.45

Total Cost

£4.03

£1.01 per serving

Instructions

1.
Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
2.
Add the potato and garlic and cook for another 2 minutes, stirring occasionally.
3.
Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
4.
Stir in the watercress and cook for 2-3 minutes, until wilted and bright green.
5.
Remove the pot from the heat and carefully blend the soup using an immersion blender or transfer it to a regular blender (in batches if necessary). Blend until smooth.
6.
Season with salt and pepper to taste.
7.
Ladle the soup into bowls and garnish with a dollop of crème fraîche and a sprinkle of fresh watercress.

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My Notes

Nutrition Information

Nutrition per serving (350g)

250 kcal / 1046 kJ

Carbs

22g

8% of RDA

Fat

16g

23% of RDA

Protein

10% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

4 g

4% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

5 g

25% of RDA

Chef's Tips

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

If you don't have crème fraîche, you can substitute sour cream or plain yogurt.

The soup can be made ahead of time and reheated before serving. Store it in the refrigerator for up to 3 days.

If you want to make it vegan, use a plant-based crème fraîche alternative.

Cooking Equipment

Pot

Blender or Immersion Blender

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Main Course

Quinoa Salad with Roasted Vegetables and Lemon-Herb Dressing (Gluten-Free)

A hearty and flavorful gluten-free lunch option packed with roasted vegetables, protein-rich quinoa, and a bright lemon-herb dressing. This recipe is easily customizable with your favorite vegetables and herbs.

55 minutes

4 servings

Easy

"Pairs perfectly with this starter"

Dessert

Eton Mess with Summer Berries and Elderflower Cream

A classic British dessert of crushed meringue, whipped cream, and fresh berries, infused with the delicate floral notes of elderflower.

80 minutes

4 servings

Easy

"Eton Mess, with its crushed meringue, whipped cream, and fresh berries, offers a light and refreshing end to the meal. The sweetness balances the savory flavors of the salad, while the bright, fruity notes echo the lemon-herb dressing, creating a harmonious and satisfying conclusion that feels both indulgent and light."

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Chef's Tips

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

If you don't have crème fraîche, you can substitute sour cream or plain yogurt.

The soup can be made ahead of time and reheated before serving. Store it in the refrigerator for up to 3 days.

If you want to make it vegan, use a plant-based crème fraîche alternative.

Watercress Soup with Crème Fraîche

Ingredients

Instructions