Watercress Soup with Lemon Crème Fraîche

A light and peppery watercress soup topped with a tangy lemon crème fraîche, perfect as a starter.

Prep Time

15 minutes

Total Time

40 minutes

Calories

235 kcal

Difficulty

Easy

Equipment

2 items

Cost

£0.83/serving

Season:

☀️ Summer

Meal Type:

Dessert•Soup•Appetiser

Cuisine:

Main Ingredient:

Dietary:

Mood:

Ingredients

Servings

2tablespoonsOlive Oil

£0.15

1mediumOnion(chopped)

£0.30

1mediumPotato(peeled and diced)

£0.20

4cupsVegetable Broth(low sodium)

£0.60

4ouncesWatercress(about 4 packed cups, washed thoroughly)

£1.20

0.5teaspoonSalt(or to taste)

£0.01

0.3teaspoonBlack Pepper(or to taste)

£0.02

0.5cupCrème Fraîche

£0.75

1teaspoonLemon Zest

£0.05

1teaspoonLemon Juice

£0.05

Total Cost

£3.33

£0.83 per serving

Instructions

1.
Heat the olive oil in a large pot or saucepan over medium heat.
2.
Add the chopped onion and cook until softened, about 5 minutes.
3.
Add the diced potato and cook for another 5 minutes, stirring occasionally.
4.
Pour in the vegetable broth, bring to a boil, then reduce heat and simmer for 15 minutes, or until the potato is tender.
5.
Stir in the watercress and cook for 2-3 minutes, until wilted.
6.
Remove the pot from the heat and carefully blend the soup using an immersion blender until smooth. Alternatively, transfer the soup in batches to a regular blender and blend until smooth. Be careful when blending hot liquids.
7.
Season with salt and pepper to taste.
8.
In a small bowl, combine the crème fraîche, lemon zest, and lemon juice.
9.
Ladle the soup into bowls and top each serving with a dollop of lemon crème fraîche. Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (250g)

235 kcal / 983 kJ

Carbs

13g

5% of RDA

Fat

18g

26% of RDA

Protein

8% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

4 g

4% of RDA

Sodium

780 mg

34% of RDA

Saturated Fat

8 g

40% of RDA

Chef's Tips

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

Garnish with a few fresh watercress leaves or a drizzle of olive oil for a more elegant presentation.

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

Cooking Equipment

Large pot or saucepan

Immersion blender or regular blender

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Main Course

Lemon Herb Baked Salmon with Asparagus and Quinoa

A healthy and delicious high-protein dinner with baked salmon, asparagus, and quinoa. The lemon herb marinade adds a bright and refreshing flavor.

35 minutes

4 servings

Easy

"Pairs perfectly with this starter"

Dessert

Eton Mess with Berries and Elderflower

A light and refreshing Eton Mess with a delicate elderflower twist, perfect for a summer dessert.

60 minutes

4 servings

Easy

"Eton Mess, a classic British dessert, offers a delightful combination of textures and flavors to round out the meal. The sweetness of the meringue and berries contrasts beautifully with the savory salmon, while the elderflower adds a delicate floral note that complements the herbs in the main course and maintains the light and fresh feel."