Watercress Soup with Lemon and Crème Fraîche

A light and peppery soup with a bright lemon finish, perfect as a starter.

Prep Time

15 minutes

Total Time

35 minutes

Calories

235 kcal

Difficulty

Easy

Equipment

2 items

Cost

£0.85/serving

Season:

☀️ Summer

Meal Type:

Dinner•Dessert•Soup•Appetiser

Cuisine:

British

Cooking Style:

Roasting

Mood:

Comfort Food•Healthy

Ingredients

Servings

2tablespoonsOlive Oil

£0.15

1mediumOnion(chopped)

£0.30

1largePotato(peeled and diced)

£0.25

4cupsVegetable Broth

£0.60

4ouncesWatercress(roughly chopped)

£1.20

1Lemon(juice and zest)

£0.50

4tablespoonsCrème Fraîche(plus extra for garnish)

£0.40

to tasteSalt

to tasteBlack Pepper

Total Cost

£3.40

£0.85 per serving

Instructions

1.
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes.
2.
Add the potato and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer until the potato is tender, about 10-15 minutes.
3.
Stir in the watercress and cook until wilted, about 2 minutes.
4.
Remove the pot from the heat and carefully blend the soup using an immersion blender or transfer to a regular blender. Blend until smooth.
5.
Return the soup to the pot and stir in the lemon juice, lemon zest, and crème fraîche. Season with salt and pepper to taste.
6.
Serve hot, garnished with an extra dollop of crème fraîche and a sprinkle of black pepper.

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My Notes

Nutrition Information

Nutrition per serving (315g)

235 kcal / 983 kJ

Carbs

19g

7% of RDA

Fat

16g

23% of RDA

Protein

8% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

5 g

6% of RDA

Sodium

600 mg

26% of RDA

Saturated Fat

5 g

25% of RDA

Chef's Tips

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

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

Taste as you go and adjust the amount of lemon juice to your preference. The lemon is vital for brightening the soup!

Cooking Equipment

Large Pot or Dutch Oven

Blender or Immersion Blender

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Main Course

Roasted Vegetable and Halloumi Pitas with Tahini Dressing

A vibrant and flavorful Middle Eastern lunch featuring roasted vegetables, salty halloumi, and a creamy tahini dressing, all nestled in warm pita bread.

55 minutes

4 servings

Easy

"Pairs perfectly with this starter"

Dessert

Rhubarb and Ginger Crumble with Vanilla Custard

A comforting and warming dessert featuring tart rhubarb, spicy ginger, and a buttery crumble topping, served with creamy vanilla custard. Pairs perfectly with a savory dish like grilled halloumi with tahini dressing.

45 minutes

4 servings

Easy

"The tartness of rhubarb, warmed by ginger, offers a lovely contrast to the savory main course. The crumble provides a comforting, familiar texture, while the vanilla custard adds a touch of sweetness and creaminess that balances the salty halloumi and tahini, resulting in a well rounded comforting meal."