Watercress Soup with Toasted Croutons

A light and peppery watercress soup, perfect as a starter or a light lunch. Topped with golden, crispy croutons for added texture.

Prep Time

15 minutes

Total Time

45 minutes

Calories

265 kcal

Difficulty

Easy

Equipment

2 items

Cost

£0.91/serving

Season:

☀️ Summer

Meal Type:

Breakfast•Lunch•Snack•Dessert•Soup•Appetiser

Cuisine:

British

Mood:

Comfort Food•Healthy

Ingredients

Servings

4ozWatercress(Roughly chopped)

£1.20

1largePotato(Peeled and diced)

£0.30

1mediumOnion(Chopped)

£0.25

4cupsVegetable Broth(Low sodium)

£0.80

0.3cupHeavy Cream(Optional, for added richness)

£0.40

2tablespoonsOlive Oil

£0.15

to tasteSalt

to tasteBlack Pepper(Freshly ground)

2slicesCrusty Bread(Cubed for croutons)

£0.50

1cloveGarlic(Minced (for croutons))

£0.05

Total Cost

£3.65

£0.91 per serving

Instructions

1.
Preheat oven to 375°F (190°C).
2.
In a large pot, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes.
3.
Add diced potato and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the potato is tender.
4.
Add watercress to the pot and cook for 2-3 minutes, until wilted.
5.
Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth.
6.
Return the soup to the pot. Stir in heavy cream (if using) and season with salt and pepper to taste. Heat through.
7.
While the soup is simmering, prepare the croutons: Toss bread cubes with olive oil, minced garlic, salt, and pepper. Spread on a baking sheet.
8.
Bake the croutons for 8-10 minutes, or until golden brown and crispy.
9.
Serve the soup hot, garnished with toasted croutons.

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My Notes

Nutrition Information

Nutrition per serving (350g)

265 kcal / 1109 kJ

Carbs

25g

10% of RDA

Fat

16g

23% of RDA

Protein

14% 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 vegan option, omit the heavy cream.

You can use leftover bread for the croutons.

Adjust the amount of watercress to your taste. More watercress will result in a more peppery soup.

If you don't have fresh watercress, you can use baby spinach as a substitute, but the flavor will be milder.

For an extra layer of flavor, try adding a squeeze of lemon juice at the end.

Cooking Equipment

Large Pot

Baking Sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Main Course

Dairy-Free Spinach and Artichoke Stuffed Mushrooms

Savory and satisfying stuffed mushrooms, perfect as a dairy-free appetizer. They're packed with flavor from spinach, artichokes, garlic, and herbs, all bound together with a creamy dairy-free alternative.

45 minutes

6 servings

Easy

"Pairs perfectly with this starter"

Dessert

Dairy-Free Apple and Blackberry Crumble with Oat Topping

A comforting and delicious apple and blackberry crumble with a satisfyingly crunchy oat topping. Dairy-free and perfect for a cozy dessert.

45 minutes

4 servings

Easy

"A warm apple and blackberry crumble echoes the comfort food vibe of the main course while providing a sweet and fruity finish. The tartness of the berries cuts through the savory flavors of the mushrooms, and the oat topping offers a satisfying textural element similar to the earthiness of the mushrooms, creating a harmonious end to the meal."

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Chef's Tips

For a vegan option, omit the heavy cream.

You can use leftover bread for the croutons.

Adjust the amount of watercress to your taste. More watercress will result in a more peppery soup.

If you don't have fresh watercress, you can use baby spinach as a substitute, but the flavor will be milder.

For an extra layer of flavor, try adding a squeeze of lemon juice at the end.

Watercress Soup with Toasted Croutons

Ingredients

Instructions