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Watercress soup recipe

05 January 2015

This watercress soup recipe is quick and easy to prepare, making it an excellent light dinner or lunch.

Watercress soup
Watercress soup is a quick delicous lunch or dinner

Preparation time

15 minutes

Cooking time

35 minutes




  • 1 onion, peeled and roughly chopped
  • 25g butter
  • 250g potatoes, peeled and diced
  • 600ml chicken or vegetable stock
  • 2 x 85g bags of watercress, roughly chopped
  • 50ml cream
  • A little milk if needed
  • Salt and black pepper


Take a large pan and cook the onion in the butter until soft but not browned.

Add the potatoes and stock and cook until the potatoes are soft (about 15 to 20 minutes).

When potatoes are almost cooked, add the watercress (try to allow for no longer than 5 minutes cooking time for the watercress).

Liquidise everything together and add the cream. Use a little extra milk if the soup seems too thick.

Season with salt and black pepper and serve hot.

Calories: 114: Fat: 8.3g Saturated Fat: 4.9g Carbohydrate: 14g Protein: 4.2g Fibre: 1.8g Salt: 0.95g

Visit our soup and stew recipes section for more delicious meal ideas.


The opinions expressed are those of the author and are not held by Saga unless specifically stated. The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.