Watercress Soup with Toasted Seed Garnish

A vibrant and peppery watercress soup, perfect as a light starter. The toasted seed garnish adds a nutty crunch and enhances the flavor.

Prep Time

15 minutes

Total Time

45 minutes

Calories

215 kcal

Difficulty

Easy

Equipment

3 items

Cost

£0.75/serving

Season:

☀️ Summer

Meal Type:

Breakfast•Dessert•Soup•Appetiser

Cuisine:

British

Mood:

Comfort Food•Healthy

Ingredients

Servings

1tablespoonOlive Oil(Extra Virgin)

£0.10

1mediumOnion(chopped)

£0.30

2mediumPotato(peeled and diced)

£0.35

4cupsVegetable Broth(low sodium)

£0.50

4ouncesWatercress(roughly chopped, reserve some for garnish)

£1.20

0.3cupHeavy Cream(optional, for extra richness)

£0.30

to tasteSalt

to tasteBlack Pepper

2tablespoonsMixed Seeds(Pumpkin, sunflower, sesame)

£0.25

Total Cost

£3.00

£0.75 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 vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the potatoes are tender.
3.
While the soup simmers, prepare the seed garnish. Heat a small frying pan over medium heat. Add the mixed seeds and toast, stirring frequently, until they are lightly golden and fragrant, about 3-5 minutes. Be careful not to burn them. Set aside.
4.
Add the watercress to the pot and cook for 2-3 minutes, until wilted.
5.
Remove the pot from the heat and carefully blend the soup using an immersion blender or transfer to a regular blender. Blend until smooth.
6.
Return the soup to the pot. Stir in the cream (if using) and season with salt and pepper to taste. Heat gently if needed.
7.
Ladle the soup into bowls. Garnish with toasted seeds and a few fresh watercress leaves.

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My Notes

Nutrition Information

Nutrition per serving (300g)

215 kcal / 899 kJ

Carbs

17g

7% of RDA

Fat

14.5g

21% of RDA

Protein

5.5g

11% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

4 g

4% of RDA

Sodium

650 mg

28% of RDA

Saturated Fat

5.5 g

28% of RDA

Chef's Tips

For a vegan version, omit the cream or substitute with coconut cream or cashew cream.

Adjust the amount of watercress to your taste for a more or less peppery flavor.

Soup can be made ahead of time and reheated before serving. Add the cream just before serving.

If you don't have mixed seeds, you can use just pumpkin seeds or sunflower seeds.

Cooking Equipment

Stove

Blender or Immersion Blender

Small Frying Pan

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Main Course

Spicy Roasted Red Pepper & Walnut Dip with Pita Chips

A vibrant and flavorful dairy-free dip perfect for sharing. The roasted red peppers provide sweetness, while the walnuts add a nutty richness and the spices give it a delightful kick.

45 minutes

4 servings

Easy

"Pairs perfectly with this starter"

Dessert

Spiced Apple & Blackberry Crumble with Vanilla Bean Custard

A warm and comforting dessert featuring spiced apples and blackberries topped with a buttery crumble and served with a rich vanilla bean custard.

55 minutes

4 servings

Easy

"The warm, comforting flavors of apple and blackberry crumble, spiced with cinnamon and nutmeg, offer a sweet and comforting counterpoint to the savory spice of the dip. The vanilla bean custard adds a touch of indulgence and creaminess that balances the slight heat, providing a delightful finish to the meal."

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Chef's Tips

For a vegan version, omit the cream or substitute with coconut cream or cashew cream.

Adjust the amount of watercress to your taste for a more or less peppery flavor.

Soup can be made ahead of time and reheated before serving. Add the cream just before serving.

If you don't have mixed seeds, you can use just pumpkin seeds or sunflower seeds.

Watercress Soup with Toasted Seed Garnish

Ingredients

Instructions